2 Tablespoons olive oil
1 ½ pounds boneless uncooked chicken, cut into ½ -inch cubes (or leftover chicken)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen corn
2 cans (16-ounce), low sodium cream of potato soup
1 ½ cups chicken broth
½ cup low-fat (or nonfat) milk
Pinch of salt and pepper
Chicken Corn Chowder
Servings: 8
Ingredients:
Directions:
- Heat the oil in a large skillet. Brown the chicken. Transfer the chicken to a slow cooker.
- Add the onions and celery to skillet and saute for about 3 to 4 minutes, until just tender. Add the onions, celery, carrots, corn, soup, chicken broth, salt and pepper to the slow cooker.
- Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the milk.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Chicken Corn Chowder
Servings: 8
Ingredients:
2 Tablespoons olive oil
1 ½ pounds boneless uncooked chicken, cut into ½ -inch cubes (or leftover chicken)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen corn
2 cans (16-ounce), low sodium cream of potato soup
1 ½ cups chicken broth
½ cup low-fat (or nonfat) milk
Pinch of salt and pepper
Directions:
- Heat the oil in a large skillet. Brown the chicken. Transfer the chicken to a slow cooker.
- Add the onions and celery to skillet and saute for about 3 to 4 minutes, until just tender. Add the onions, celery, carrots, corn, soup, chicken broth, salt and pepper to the slow cooker.
- Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the milk.
Nutrition Facts
8 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 220 | |
| % Daily Value* | ||
| Total Fat 7g | 9% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 570mg | 25% | |
| Total Carbohydrate 16g | 6% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 22g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 45mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 495mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.