Low Fat Chicken Corn Chowder - cooking recipe

Ingredients
    butter-flavored cooking spray
    2 boneless skinless chicken breast halves, cut into bite sized pieces
    1 medium onion, coarsely chopped
    2 medium potatoes, peeled and cubed
    1/2 cup water
    2 cups skim milk
    16 ounces frozen whole kernel corn
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1/2 teaspoon dried whole thyme
    8 teaspoons low-fat cheddar cheese
Preparation
    Spray a dutch oven with butter-flavored cooking spray.
    Saute chicken until all pink is gone.
    Remove from pan and set aside.
    Saute onions until tender.
    Add potatoes and water.
    Cover and simmer 15-20 minutes or until potatoes are tender.
    Stir in remaining ingredients except cheese.
    Add cooked chicken.
    Cook over medium heat, stirring frequently until thoroughly heated.
    Portion chowder into bowls; top each portion with 1 Tsp cheese.

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