Taste of Home
Chicken, Asparagus & Corn Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
Ingredients
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2 tablespoons olive oil
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3/4 cup cut fresh asparagus (1-inch pieces)
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1 small onion, finely chopped
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/8 to 1/4 teaspoon pepper
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1 can (14-1/2 ounces) chicken broth
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1/2 cup fat-free half-and-half
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1-1/2 cups cubed cooked chicken breast
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3/4 cup frozen corn
Directions
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1.
In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes.
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2.
Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts
1 cup: 215 calories, 9g fat (1g saturated fat), 43mg cholesterol, 800mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 19g protein.
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