Soup

Corn and Chicken Chowder is for Soup.

Corn and Chicken Chowder takes 5 minutes to prepare.

Corn and Chicken Chowder takes 15 minutes to cook.

Corn and Chicken Chowder makes 8 servings.

The ingredients for Corn and Chicken Chowder are:

16 oz. skinless, boneless chicken breast halves
4 fresh ears of sweet corn
48 oz. container reduced sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1-1/2 Cup milk (I use Skim over the moon brand)
2 Cups instant mashed potato flakes
Salt & Ground Pepper to taste
Crushed Red Pepper (Optional)

Here is how you make Corn and Chicken Chowder:

1. In Dutch Oven combine chicken, corn, and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove Chicken and corn to cutting board.2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred Chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle Each serving with remaining sweet pepper and crushed red pepper. Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user MODESTA.

The nutritional information for Corn and Chicken Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.4

• Total Fat: 1.1 g
• Cholesterol: 29.3 mg
• Sodium: 655.6 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 3.1 g
• Protein: 19.9 g

The dietary needs meet for Corn and Chicken Chowder is Low Fat