Chicken Corn Chowder
Healthy Exchanges Cookbook p.64
Freezer Friendly
Farmhouse taste no matter where you live. The cream-style com, coupled with the evaporated skim milk, makes this my candidate for the creamiest low-fat soup ever! Serves 4 (1 1/2 cups)
2 cups (one 16-ounce can) Campbell's Healthy Request Chicken Broth
1 cup (5 ounces) diced raw potatoes
1 cup diced carrots
2 cups (one 16-ounce can) cream-style corn
1 1/2 cups (8 ounces) diced cooked chicken breast
1 1/2 cups (one 12-fluid-ounce can) Carnation evaporated skim milk
I/8 teaspoon black pepper
1/3 cup (3/4 ounce) instant potato flakes
1 teaspoon dried parsley flakes
In a large saucepan, combine chicken broth, potatoes, and carrots. Cover and cook over medium heat until vegetables are tender, about 10 to 12 minutes. Add cream-style corn, chicken, evaporated skim milk, and black pepper. Stir in instant potato flakes and parsley flakes. Simmer 5 minutes.
Each serving equals:
HE: 2 Pr, 1 1/2 Br, 3/4 SM, 1/2 Ve, 8 OC
325 Calories, 3 gm Fa, 30 gm Pr, 47 gm Ca, 773 mg So, 2 Fi
DIABETIC: 2 Mt, 2 St, 1 SM, 1/2 Ve
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss
| current weight: 134.0 |
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