Low Fat Chicken Corn Chowder Recipe #24370
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by Gingerbear
1½ hours | 45 min prep
SERVES 8 , 8 cups
- butter-flavored cooking spray
- 2 boneless skinless chicken breast halves, cut into bite sized pieces
- 1 medium onion, coarsely chopped
- 2 medium potatoes, peeled and cubed
- 1/2 cup water
- 2 cups skim milk
- 16 ounces frozen whole kernel corn
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried whole thyme
- 8 teaspoons low-fat cheddar cheese
- Spray a dutch oven with butter-flavored cooking spray.
- Sauté chicken until all pink is gone.
- Remove from pan and set aside.
- Sauté onions until tender.
- Add potatoes and water.
- Cover and simmer 15-20 minutes or until potatoes are tender.
- Stir in remaining ingredients except cheese.
- Add cooked chicken.
- Cook over medium heat, stirring frequently until thoroughly heated.
- Portion chowder into bowls; top each portion with 1 Tsp cheese.
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5 stars