The addition of a can of creamed corn helps thicken up this soup and the jalapeno adds just the right amount of heat and pairs surprisingly well with dried thyme. You have to try it! This is a bowl of delicious comfort food, hearty with a little heat — perfect for a Fall day.
Quick Chicken Corn Chowder
- 2 tablespoons olive oil (instead of butter to cut back on the cholesterol)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 jalapeño pepper — seeded and minced –or to taste– (I used half as it was a hot one!)
- 2 tablespoons all-purpose flour
- 3 cups 1% low-fat milk (instead of 2%)
- 2 cups cooked chicken*
- 2 cups potato — diced, cooked** (my addition)
- 1 1/2 cups corn -canned,frozen or fresh
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt or to taste
- 1 can (14-15 0z) creamed corn
Heat the oil in a Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick, about 5 minutes.
Servings: 6 Serving Size: Approx 1 1/3 cups
Per Serving: 296 Calories; 9g Fat (26.1% calories from fat); 22g Protein; 34g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 370mg Sodium. WWPP 8
* You can use a deli chicken from the grocery store or some left over grilled or poached chicken. I usually double up when cooking chicken and freeze the extra just for recipes like this!
**Since I didn’t have any leftover potatoes I just diced up two small russets leaving the skin on and cooked them in the microwave covered for about 4 minutes and then added them to the soup.
Recipe Adapted From a Cooking Light Recipe from December 2001
See where I originally posted about this recipe here.