Quick Chicken and Corn Chowder recipe
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Ingredients
- 1 tablespoon olive oil 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces ½ cup chopped onion ½ cup chopped red bell pepper 1 clove garlic, minced 4 cups low-sodium chicken broth 1 ½ cups frozen corn 1 cup skim milk 1 tablespoon cornstarch, or more as needed 1 cup white beans, drained and rinsed 1 cup shredded Cheddar cheese ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 262.7 caloriescarbohydrate: 24.1 gcholesterol: 42.8 mgfat: 10.1 gfiber: 3.6 gprotein: 20.3 gsaturatedFat: 4.9 gservingSize: -sodium: 423.8 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Quick Chicken and Corn Chowder
Directions
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Heat olive oil in a saucepan over medium heat, saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
Whisk milk and cornstarch together in a bowl until dissolved, stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup, simmer until cheese is melted, about 5 minutes.