Corn Chowder Recipe

What You'll Need:

1/2 cup chopped onion

1 tablespoon butter or margarine

1 1/2 cups reduced sodium chicken broth

1 1/2 cups chopped, pealed potato

2 cups fresh or frozen whole kernel corn

1 4oz can chopped green chile peppers (drained)

1/4 teaspoon black pepper

2 cups low-fat milk (I use 1%)

2 tablespoons flour

5 ounces cooked chicken cut into small pieces

2 tablespoons fresh cilantro or 2 teaspoons fresh oregano (I use the cilantro, YUM)

Directions:

1.In a large saucepan cook onion in hot butter for 3 to 4 minutes or until tender.  Add broth, potato, corn, chile peppers, and black pepper.  Bring to boiling; reduce heat.  Simmer, covered about 15 minutes or until potatoes are tender.  Stir occasionally.

 2. In a screw-top jar combine milk and flour; cover and shake well.  Add to potato mixture.  Cook and stir until thickened and bubbly.  Add chicken and cilantro (or oregano) Heat through.

Start to finish takes approximately 40 minutes.  Makes 4 servings, 300 calories per serving.

Side note: I never put chicken in mine, out of pure laziness and because I don't think it makes a difference in the taste at all.  When I used to add the chicken I cooked it while the soup simmered, that way it was already warm when I added it at the end.  Also, I never EVER measure(except the milk and flour), so mine probably has more potatoes than it should.  And of course, I add shredded medium sharp cheddar cheese!

I hope you all enjoy it as much as Scott and I do.