Appetizers / Soups / Salads

"Creamy" Corn Chowder with chicken and Sweet Potato is for Dinner.

"Creamy" Corn Chowder with chicken and Sweet Potato takes several minutes to prepare.

"Creamy" Corn Chowder with chicken and Sweet Potato takes several minutes to cook.

"Creamy" Corn Chowder with chicken and Sweet Potato makes 10 servings.

The ingredients for "Creamy" Corn Chowder with chicken and Sweet Potato are:

3 cups skim milk (I use "Over The Moon" or "Fit Milk" - they are creamier.)
1 cup yellow corn muffin mix (1/2 box Jiffy mix)
2 cartons fat free chicken broth
1 large onion, chopped
2 cloves garlic, minced or pressed
1/2 tsp dried oregano
1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
3 sweet potatoes, peeled and cut into bite sized pieces.
1 cup shredded reduced-fat cheese (monterey jack, cheddar, etc.)
3 cups frozen corn (1 bag Trader Joe's frozen sweet corn.)
1 bag fresh baby spinach, chopped
salt and pepper to taste

Here is how you make "Creamy" Corn Chowder with chicken and Sweet Potato:

Mix milk and muffin mix in a bowl and set aside.In soup pot (or dutch oven) saute onion in a few Tbls of chicken broth until soft - 8 minutes.Stir in garlic, oregano and cook additional 30 seconds.Add broth, chicken, and sweet potatoes. Bring to a boil, reduce heat, and simmer until sweet potatoes are just tender - 8 minutes.Stir in milk and muffin mixture and simmer until soup thickens - 10 minutes.Add cheese (optional - I either omit or use Cabot 75% reduced fat cheddar) and corn and cook until cheese melts and blends in. - 2 minutes.Add chopped spinach and stir until wilted.Add salt and pepper as desired.Makes 10 servings @ 1.5 cups eachNumber of Servings: 10Recipe submitted by SparkPeople user CARAINBOSTON.

The nutritional information for "Creamy" Corn Chowder with chicken and Sweet Potato is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 292.2

• Total Fat: 3.8 g
• Cholesterol: 44.9 mg
• Sodium: 638.8 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 3.9 g
• Protein: 26.1 g