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Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
Ingredients
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 clove garlic, minced
- 4 cups low-sodium chicken broth
- 1 ½ cups frozen corn
- 1 cup skim milk
- 1 tablespoon cornstarch, or more as needed
- 1 cup white beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- ½ teaspoon salt (Optional)
- ¼ teaspoon ground black pepper
Directions
Step 1
Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
Step 2
Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 25% |
| Cholesterol43mg | 14% |
| Sodium424mg | 18% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein20g | |
| Vitamin C20mg | 99% |
| Calcium229mg | 18% |
| Iron2mg | 11% |
| Potassium464mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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