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Easy and Low Fat Corn and Chicken Chowder

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“This is so easy and quick! It is from one of the American Heart Association cookbooks but I made a few changes by adding onion and a little more corn. The original recipe also suggest you add canned chicken but I had some home cooked chicken on hand (I am not a big fan of canned chcken).”

Ingredients Nutrition

  • 14 ounces cream-style corn
  • 1 12 cups corn (frozen or low sodium canned and drained)
  • 1 cup nonfat milk
  • 6 ounces cooked chicken breasts, shredded or diced
  • 1 teaspoon onion flakes
  • 2 tablespoons bell peppers, diced very fine
  • 14 teaspoon dried thyme
  • 18 teaspoon black pepper


  1. In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally.
  2. Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.

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