The winter weather this year has made me crave soups more than usual. Soup is typically a quick and easy dinner option, and thanks to Cooking Light, even cream soups can be healthy (healthier)...
For Day 2 of my Roasted Chicken Extravaganza, I decided to try out the Cooking Light recipe I found for "Quick Chicken-Corn Chowder". This soup was delicious!! I followed the recipe exactly (a rarity) and it turned out perfectly. Just the right amount of spice, the perfect thickness, and wonderfully satisfying and warm.
Quick Chicken-Corn Chowder
2 tablespoons butter
1/4 cup chopped onion (*I used one small yellow onion)
1/4 cup chopped celery (*I used two stalks)
1 jalapeño pepper, seeded and minced
2 tablespoons all purpose flour
3 cups 2% reduced-fat milk (*I used fat-free)
2 cups chopped roasted skinless, boneless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 tsp dried thyme
1/4 tsp ground red pepper
1/8 tsp salt
1 14.75oz can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery and jalapeño; cook for 3 minutes, or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
I hope that you try it and love it as much as I did! I'm can't wait to enjoy it again tomorrow for lunch!
Coming soon: Day 3: Chicken Enchiladas
You can find the original recipe, here from Cooking Light December 2001, via myrecipes.com