K and I have been trying to eat better. I have had a subscription to Cooking Light for a while now, but never really tried their recipes. So when we finally decided to make weekly dinner plans we thought it would be best to start with the recipes from Cooking Light. I have loved each and every recipe we have tried so far. This Chicken Corn Chowder is different then the normal chowder. It is much lighter then I had expected. I do suggest though that you taste and season at your discretion. This Chowder is lightly seasoned as you can see by the recipe. I added a bit of cumin, more salt and more pepper. All and all a good hearty meal.
Chicken Corn Chowder
1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 packages frozen corn kernels (thawed)
1 can fat-free, less-sodium chicken broth
2 cups fat-free milk
1/2 cup preshredded cheddar cheese
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
* Also is # 41.Learn to make 5 kinds of soup (4/5)