Fresh Corn and Chicken Chowder
ounces skinless, boneless chicken breast halves or chicken thighs
fresh ears of sweet corn
32 ounce container reduced-sodium chicken broth
small green sweet pepper, chopped (1/2 cup)
cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)
- In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.
- Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.
Nutrition Facts(Fresh Corn and Chicken Chowder)
- Per serving:
- 269 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 54 mg chol.,
- 721 mg sodium,
- 33 g carb.,
- 3 g fiber,
- 7 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet