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Southwestern Chicken Corn Chowder
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4 servings

Comments
Per serving: 216 calories (16 percent from fat), 6 q fat U saturated), 26 mg cholesterol, 12 g protein, 27 g carbohydrates, 2 g dietaryfiber, 1,297 mq sodium.

Ingredients
1 package (10 ounces) frozen cream-style corn
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 teaspoon bottled minced garlic
1 can (14 1/2 ounces) fat-free chicken broth
1 can (10 3/4 ounces) reduced-fat cream of chicken soup (see note)
1 can (4 1/2 ounces) chopped chilies
1 can (5 ounces) premium cooked chicken breast meat
1/2 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin
1 cup low-fat milk
Shredded Mexican-blend cheese, optional garnish

Directions
  • Pierce the plastic corn container (if using frozen corn) to vent according to package directions and place it on a microwave-safe plate.
  • Microwave uncovered at high for 4 minutes to defrost.
  • Meanwhile, place the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heal.
  • Stir in the onions and cook for 30 seconds.
  • Stir in the minced garlic.
  • Add the chicken broth and raise the heat to high.
  • Add the cream of chicken soup and stir to mix well.
  • Allow the soup to come to a boil while draining the chilies and chicken and adding them to the pot.
  • When the soup boils, reduce the heat to low.
  • Add the creamed corn, chili powder and cumin. Stir to mix well.
  • Remove the pot from the heat and stir in the milk.
  • Serve at once, garnished with cheese- if desired.
  • Note: This recipe was tested with Campbell's Healthy Request cream of chicken soup.

The Cook:  Carol Jancsi Keywords: soups, creamed corn, chicken soup, chicken broth, chicken
Category: Soups
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family, All
Recipe #461 was added on February 01, 2009 by deebeeeff and last updated on November 05, 2021.


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