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Name: Corn and Chicken Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 tb Butter; 8 oz Mushroom sliced; 1/4 c All-purpose flour; 3 1/2 c 1% low-fat milk; 1 c Potato chopped; 1/2 ts Dried thyme; 1/2 ts Salt; 1/4 ts Black pepper; 16 oz Frozen corn thawed; 1 1/2 c chicken breast meat Roasted; 3 tb Green Onions chopped

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INGREDIENTS

1 tb Butter
8 oz Mushroom ; sliced
1/4 c All-purpose flour
3 1/2 c 1% low-fat milk
1 c Potato ; chopped
1/2 ts Dried thyme
1/2 ts Salt
1/4 ts Black pepper
16 oz Frozen corn ; thawed
1 1/2 c chicken breast meat ; Roasted
3 tb Green Onions ; chopped

Servings

INSTRUCTIONS

1. Melt margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and saute for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions. Serving size: 1 3/4 cups. Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman on Nov 23, 1998,

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 4

Calories: 318
Calories from Fat: 46 (14%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.9g
Cholesterol 56.3mg		17 %
Sodium 283mg		10 %
Potassium 896.3mg		24 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 40.1g
Protein 26.6g		38 %
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: 318

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