20 Minute Chicken and Corn Chowder
A quick and easy soup made from chicken, corn, milk and peppers
Servings 6
Calories 193kcal
Ingredients
- 2 tablespoons butter
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 jalapeño pepper, seeded and deveined finely chopped (for less heat use a poblano or regular bell pepper for no heat)
- 3 tablespoons all purpose white flour
- 1 cup potato cubed, any variety
- 2 cups cooked chicken cubed or shredded
- 1 1/2 cups corn fresh, frozen or canned (drained)
- 1 14 ounce canned cream corn
- 1 teaspoon Thyme dried or fresh 2 teaspoons
- 3 cups milk whole or 2% (skim not recommended)
Instructions
- In dutch oven or soup pot melt butter. Add onion, celery and jalapeno. Saute' until just crisp tender. About 3-4 minutes.
- Sprinkle flour over vegetables and stir until no flour remains visable.
- Add potatoes and remaining ingredients. Bring to a simmer and serve!
Notes
Use precooked chicken for a faster meal.
Sub poblano or regular bell pepper to reduce heat (although this is not overly spicy)
Avoid skim milk.
Nutrition
Calories: 193kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 96mg | Potassium: 434mg | Fiber: 2g | Sugar: 9g | Vitamin A: 469IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 1mg