Quick Corn Chowder

If you have a yummy, healthy recipe you are obligated to share it, right?
This chowder is just that- yummy and healthy. Plus it takes less than 30 minutes so that’s winning. I’m a big soup fan, especially during the Fall/Winter months, nothing like warming up from the inside out!
This chowder is creamy, spicy and full of veggies. I hope you like it!
Recipe from Best of Cooking Light

  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 jalepeno pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups 2% reduced-fat milk
  • 2 cups chopped roasted skinless, boneless chicken breasts
  • 1 (14 3/4 oz) can cream-style corn
  • 1 1/2 cup frozen corn
  • 1/4 teaspoon dried thyme
  • 1/4 teaspon red pepper flakes
  • ​1/8 teaspoon salt

  • Melt butter in a large dutch oven over medium heat. Add onion, celery, jalepeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook for 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Yields 6 servings

Nutritional Info (per 1 serving./1 cup):

  • Calories 257; Fat 8.1g; Protein 19.1g; Carbs 28.6g; Fiber 1.9g