Chicken Corn Chowder – 162

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What is better than a delicious, creamy, hot chowder on a cold night? How about a delicious, creamy, hot, healthy chowder on a very cold night? Coming right up….. 🙂

Chicken Corn Chowder

2 teaspoons margarine (I use Smart Balance Light)
1 teaspoon olive oil
1 lb. boneless, skinless chicken, cut into cubes
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon black pepper
4 – 5 red potatoes, diced
3 cups fat-free, low-sodium chicken broth
2 – 1/2 cups skim milk
1 Tablespoon cornstarch
1 – 14 oz. can no-salt added creamed corn
1 cup frozen whole kernel corn

Heat margarine and olive oil in large dutch oven over medium-high heat, add chicken, onion, and garlic; saute until chicken starts to brown. Season with sage, basil, thyme, rosemary and black pepper. Add potatoes, mix well. Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Add most of the milk; reserve about 1/4 cup, increase heat and bring to a fast simmer. Mix cornstarch with 1/4 cup of reserved milk and stir into chowder. Mix well and stir until thickened. Add corn and heat for an additional 1 – 2 minutes.

 

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