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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).”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 396.89 g cream-style corn
  • 354.88 ml corn (frozen or low sodium canned and drained)
  • 236.59 ml nonfat milk
  • 170.09 g cooked chicken breasts, shredded or diced
  • 4.92 ml onion flakes
  • 29.58 ml bell peppers, diced very fine
  • 1.23 ml dried thyme
  • 0.61 ml black pepper

Directions

  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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