Wednesday, June 17, 2009

Cream of Chicken Corn Chowder

Cream of Chicken Corn Chowder

Corn and chicken go so well together, just like love and marriage in the
song! Add some noodles to thicken this soup even more, and you've got a
culinary partnership whose flavor goes on forever! JoAnna M. Lund

Serves 4 (1 cup)

1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
2 cups skim milk
1 cup frozen whole kernel corn, thawed
Scant 1 cup (1 1/2-ounces) uncooked noodles
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes
1 cup (5-ounces) diced cooked chicken breast

In a medium saucepan, combine chicken soup, skim milk, corn, uncooked
noodles, parsley flakes, and onion flakes. Bring mixture to a boil. Stir in
chicken. Lower heat and simmer for 15 minutes, or until noodles are tender,
stirring occasionally.

1. Thaw corn by placing in a colander and rinsing under hot water for one
2. If you don't have leftovers, purchase a chunk of cooked chicken breast
from your local deli.

Healthy Exchange: 1 1/4 Protein, 1 Bread, 1/2 Skim Milk, 1/2 Slider, 5
Optional Calories

235 calories, 3 gm fat, 20 gm protein, 32 gm carbohydrate, 394 mg sodium,
mg calcium, 1 gm fiber

Foodmover/diabetic: 2 starch, 1 meat, 1/2 skim milk

Recipe found in "Cooking Healthy with the Kids in Mind" by Joanna M. Lund

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