Low Fat Chicken Corn Chowder - cooking recipe
Ingredients
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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
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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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