Appetizers / Soups / Salads

Corn Chowder with Chicken and Leeks takes 15 minutes to prepare.

Corn Chowder with Chicken and Leeks takes 30 minutes to cook.

Corn Chowder with Chicken and Leeks makes 6 servings.

The ingredients for Corn Chowder with Chicken and Leeks are:

2 chicken thighs, skin and fat removed
4 medium potatoes, peeled and diced
1 leek, cleaned and sliced
2 ears fresh corn, kernals removed
1 T. butter
1 container fat-free half and half
1 can evaporated milk
2 c. chicken stock

Here is how you make Corn Chowder with Chicken and Leeks:

Poach chicken in stock (or water with scraps of onion, celery, carrot, garlic, salt and pepper). When done, remove from liquid and place on a plate to cool. When cool, remove meat from bone and cut into pieces.Saute leeks in butter until tender. Add potatoes and stock. Season with a bit of salt. Cook potatoes until tender. Stir in chicken, corn, evaporated milk and corn cobs. Simmer together for about 15 minutes. Stir in halaf and half. Season to taste. Remove corn cobs and serve.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LYDDIECAT.

The nutritional information for Corn Chowder with Chicken and Leeks is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 341.9

• Total Fat: 10.0 g
• Cholesterol: 48.4 mg
• Sodium: 344.0 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 4.0 g
• Protein: 16.7 g