Chicken Corn Chowder

From Cooking Light

Has Kim tried this? No

1 tbsp butter

6 green onions

2 tbsp all-purpose flour

2 c chopped cooked chicken breast

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 (10 oz) pkg frozen corn kernels, thawed and divided

1 (14 oz) can chicken broth

2 c fat-free milk

1/2 c (2 oz) shredded cheddar cheese

1. Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green tops, set aside. Thinly slice white portions of each onion. Add sliced onions to pan, saute two minutes. Add flour, cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 pkg of corn, and broth. Bring to a boil. Reduce heat and simmer 5 minutes.

2. While mixture simmers, combine the remaining corn and milk in a blender, process until smooth. Add milk mixture to pan; simmer two minutes or until thoroughly heated. Ladle 2 c chowder into each of 4 soup bowls. Sprinkle evenly with green onion tops. Top each serving with 2 tbsp cheese.

Nutrition: 384 calories, 11.5 g fat, 4.5 g fiber

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