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Creamy Chicken Corn Chowder

Yield: 4 servings (2 cups per serving - 2 points per serving for purple, 4 points for blue, 7 points for green)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 1/2 onion, chopped
  • 2 ribs celery, chopped
  • 1 teaspoon light butter
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups fat free chicken broth
  • 1 cup corn (I used frozen corn that I let thaw)
  • 2 cooked chicken breasts, cut into bite size pieces
  • 2 potatoes, chopped
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup fat free half and half

Instructions

  • Melt the light butter in a large pot. Add the celery and onion. Cook for 4 minutes then add the garlic. Cook an additional 30 seconds while stirring so the garlic doesn't burn.
  • Add the flour and stir. Slowly add the chicken broth while stirring. Then add the chicken, corn, potatoes, Italian seasoning, salt and pepper.
  • Bring the chowder to a simmer then cook for 20 minutes or until the potatoes are cooked through. Stir occasionally during the 20 minutes.
  • Add the half and half then serve.

Optional:

  • Add reduced-fat cheddar cheese, bacon and/or green onions to the chowder. If you add these toppings make sure to include it in the points.