Quick Chicken-Corn Chowder
By RozM
Rate this recipe
0/5
(0 Votes)
1 Picture
Ingredients
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
Details
Preparation
Step 1
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
You'll also love
- Heart Attack Macaroni & Cheese 3.7/5 (3 Votes)
- Pork with Celery in Egg and Lemon... 3/5 (1 Votes)
- Baked eggplants with Tomatoes,... 0/5 (0 Votes)
- Bacon Green Beans 0/5 (0 Votes)
- Black Pepper Corn Bread 0/5 (0 Votes)
Review this recipe