Tuesday, January 8, 2008

corn chowder

I made this a few weeks ago and it was pretty awesome. The only changes I made was to use 1% milk and I added 4-5 pieces of turkey bacon (diced) which really added some good flavor. It's a little spicy, creamy, smoky and crunchy. All the elements for a healthy warm winter soup.

Quick Chicken-Corn Chowder from Cooking Light
: 2 tablespoons butter
: 1/4 cup chopped onion
: 1/4 cup chopped celery
: 1 jalapeño pepper, seeded and minced
: 2 tablespoons all-purpose flour
: 3 cups 2% reduced-fat milk
: 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
: 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
: 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
: 1/4 teaspoon ground red pepper
: 1/8 teaspoon salt
: 1 (14 3/4-ounce) can cream-style corn

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes). Yield: 6 servings (serving size: about 1 cup)

1 comment:

Nozie said...

YUM! I LOVE corn chowder-ie things! Im totally going to make this in the next week or so!