Low-Fat Chicken-Corn Chowder - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts
1/4 onion, shredded
1 c. frozen corn
1 large potato, chopped fine
2 bouillon cubes (chicken)
1 can evaporated skim milk
1/4 c. cornstarch
1/2 c. water
salt and pepper to taste

Preparation

Cook chicken breasts in water until done; set aside to cool. Strain liquid that chicken was cooked in and add onion, potatoes, corn and bouillon cubes to it.
Add water to cover.
Cook until vegetables are tender.
Break chicken into pieces and add to vegetables.
Add cornstarch-water mixture to thicken.
Add canned milk.