Corn & Chicken Chowder


chicken-cornchowder

SUBMITTED BY: Cheryl Long PHOTO BY: cookinme

“A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.”

INGREDIENTS

1 slice ham, chopped 140 ml skim milk
1 onion, chopped 4 g dried thyme
1 stalk celery, sliced thin 1 g ground black pepper
180 g peeled and cubed potatoes salt and pepper to taste
140 ml chicken broth 3 g all-purpose flour
 70 ml water
135 g chicken tenderloin

DIRECTIONS

  1. Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
  2. Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
  3. Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
  4. Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

Tested by Tokeloshe
All Recipes.

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