Soup

Soup - Chicken Corn Chowder is for Soup.

Soup - Chicken Corn Chowder takes 20 minutes to prepare.

Soup - Chicken Corn Chowder takes 60 minutes to cook.

Soup - Chicken Corn Chowder makes 16 servings.

The ingredients for Soup - Chicken Corn Chowder are:

2 - boneless skinless chicken breasts
2 can - corn(14.5 oz)
2 cans - creamed corn(14.5 oz)
2 - med potatoes (diced small)
1 T - extra virgin olive oil
3 - celery stalks (ribs removed)
3 - carrots
1 - med. sweet onion
3 - garlic cloves
5 c - water
2 tsp - salt
1 T - rubbed sage
1 tsp - black pepper
3 - bay leaves
1 T - cumin
2 tsp - sweet basil
1 cup - fat free Half and Half

Here is how you make Soup - Chicken Corn Chowder:

Saute roughly chopped vegetables in a large heavy bottomed soup pot in 1 Tbsp extra virgin olive oil until onions are slightly translucent, Add spices and continue to saute for 2 minutes or until dry spices have bloomed and become fragrant. Add 4 to 5 cups of water, bring to a boil then reduce to a simmer. Add chicken breast. Cook for 20 minutes then remove chicken. Allow chicken to cool then dice or shred. Continue to cook until vegetables are tender. Remove bay leaves. Process all water and vegetables in batches in a food processor or in a blender until vegetables are well pureed. Return all to soup pot and return to a boil. Add small diced potatoes and cook 20 minutes or until tender. Add diced chicken, canned corn(drained and rinsed) and canned cream corn. Heat through. Add cream and serve with crusty bread.

The nutritional information for Soup - Chicken Corn Chowder is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 130.6

• Total Fat: 1.9 g
• Cholesterol: 10.9 mg
• Sodium: 293.2 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.6 g
• Protein: 6.9 g

The dietary needs meet for Soup - Chicken Corn Chowder is Low Fat