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Name: Chicken Corn Chowder
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 Boned and skinned chicken; 2 lg Potatoes peeled & cubed; 1 sm Onion chopped; 2 tb ICBINB-Light; Croutons for garnish; White pepper to taste; 2 c Water salted; Salt to taste; Chives or parsley; for garnish; 1 c lowfat cheddar Shredded; Tabasco sauce to taste; 2 tb Butter or margarine; 1/4 c Flour; 1 c Frozen corn; 2 1/2 c Fat-free half and half; 14 oz Creamed corn; 4 Carrots diced

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INGREDIENTS

4 Boned and skinned chicken
2 lg Potatoes ; peeled & cubed
1 sm Onion ; chopped
2 tb ICBINB-Light
Croutons ; for garnish
White pepper ; to taste
2 c Water ; salted
Salt ; to taste
Chives ; or parsley; for garnish
1 c lowfat cheddar ; Shredded
Tabasco sauce ; to taste
2 tb Butter or margarine
1/4 c Flour
1 c Frozen corn
2 1/2 c Fat-free half and half
14 oz Creamed corn
4 Carrots ; diced

INSTRUCTIONS

Put water in saucepan and add potatoes, carrots, and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives. Per serving: 381 Calories; 8g Fat (21% calories from fat); 26g Protein; 46g Carbohydrate; 48mg Cholesterol; 624mg Sodium Recipe by: Eat-L, adapted to lowfat by Betsy Burtis Posted to EAT-LF Digest by Betsy Burtis on Mar 22, 1999,

NOTES

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Chicken Corn Chowder

4 Boned and skinned chicken
2 lg Potatoes peeled & cubed
1 sm Onion chopped
2 tb ICBINB-Light
 Croutons for garnish
 White pepper to taste
2 c Water salted
 Salt to taste
 Chives or parsley; for garnish
1 c lowfat cheddar Shredded
 Tabasco sauce to taste
2 tb Butter or margarine
1/4 c Flour
1 c Frozen corn
2 1/2 c Fat-free half and half
14 oz Creamed corn
4 Carrots diced

Put water in saucepan and add potatoes, carrots, and onion; bring to a  boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small  kettle and blend in flour without browning; gradually stir in milk and  cook, stirring until smooth and thickened. Add cheese and stir until  it melts; add vegetables with their liquid, corn and chicken; heat  through and season to taste. Ladle into warm bowls, topping with  croutons and chives. Per serving: 381 Calories; 8g Fat (21% calories  from fat); 26g Protein; 46g Carbohydrate; 48mg Cholesterol; 624mg  Sodium    Recipe by: Eat-L, adapted to lowfat by Betsy Burtis    Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on  Mar 22, 1999,

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Nutrition

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Serving Size: 1 Serving (506g)
Recipe Makes: 6

Calories: 457
Calories from Fat: 134 (29%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 3.1g
Cholesterol 71.9mg		22 %
Sodium 349.5mg		12 %
Potassium 1166.1mg		31 %
Total Carbohydrate 57.3g		17 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 51.7g
Protein 25.9g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 457

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