This hearty Potato Corn Chowder with Chicken tastes great and is quick and easy to make. Try the variation with clams, too.
1 tablespoon olive oil
1 cup uncooked chicken cubes
1/2 cup chopped onion
1 cup water
1 medium potato, peeled and cut in 1/2-inch cubes
1 package country gravy mix
2 cups milk
1 cup whole kernel corn
1 bay leaf
In a large saucepan, heat oil over medium-high heat. Add chicken and onion; saute 3 minutes. Add the water and the potato cubes. Bring to a boil. Reduce heat, cover and simmer 5 minutes or until potatoes are, tender.
Blend gravy mix and milk. Add gravy mixture and remaining ingredients to saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove bay leaf before serving.
Recipe makes 5 servings.
Serving size: 1-cup
Calories: 252; Total Fat: 12g; Cholesterol: 35mg; Sodium: 495mg; Carbohydrates: 12g Protein: 24g
Variation: Potato Fish Chowder
The fish called for in this chowder can be exchanged for fish of your choice or fish that is readily available. To make sure there aren’t any bones, run your hand lightly over the fish; remove bones with a tweezers reserved for kitchen use.
1 teaspoon no-cholesterol margarine
1 cup onions, sliced
1/2 cup celery, sliced
3 boiling potatoes, about 1 1/2 pounds, skin on, scrubbed, cubed
4 cups skim milk
1/8 teaspoon saffron
1/4 teaspoon white pepper
1/2 lb. haddock or cod filets
1/4 cup salad shrimp, washed
Melt margarine in large nonstick saucepan or stock pot. Sauté onions, celery, and potatoes, covered, over medium heat, stirring occasionally, about 4 minutes. Mix in milk. Stir saffron with 1 tablespoon hot water for 5 minutes; drain and add saffron liquid to soup, discarding saffron threads. Mix in pepper.
Bring soup to boil. Reduce heat and simmer 30 minutes or until vegetables are tender. Add fish and shrimp. Continue cooking 5 minutes or until fish flakes easily when prodded with fork.
Stir soup occasionally. Taste to adjust seasonings. For a richer soup, add 1/2 cup clam juice.
Nutrition information per serving:
Calories: 147; Fat: 0.9g; Cholesterol: 37mg; Sodium: 119mg; Potassium: 611mg; Saturated fat: 0.3mg
Exchanges: Milk: 0.5, Vegetables: 0, Fruit: 0, Bread: 1.0, Meat: 1.0, Fat: 0
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