Appetizers / Soups / Salads

My revised chicken and corn chowder is for Soup.

My revised chicken and corn chowder takes several minutes to prepare.

My revised chicken and corn chowder takes several minutes to cook.

My revised chicken and corn chowder makes 6 servings.

The ingredients for My revised chicken and corn chowder are:

2 T butter
.25 c onion
.25 c celery
1 jalapeno pepper, seeded and minced
2 T all purpose flour
3 c unsweetened vanilla soy milk
2 c skinless and boneless chicken breast
1.5 c frozen corn kernels
.25 t ground red pepper
.8 t salt
1 can (14 o3/4 oz)can of creamed corn

Here is how you make My revised chicken and corn chowder:

Melt butter in an electric skillet over medium heatadd onion, celery, and jalapeno pepper and cook till chicken cooked. Add flour and cook for 1 minute, stirring constantly. Stir in soy milk, red pepper, salt, and creamed corn.Bring to boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. Serves 6.Revised recipe submitted by Public Health- Seattle & King County.Number of Servings: 6Recipe submitted by SparkPeople user MISSTMNOLLAN.

The nutritional information for My revised chicken and corn chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 254.4

• Total Fat: 7.7 g
• Cholesterol: 55.8 mg
• Sodium: 414.6 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 4.5 g
• Protein: 25.0 g