Low Fat Chicken Corn Chowder Recipes

CORN AND CHICKEN CHOWDER

Steps:

• 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.
• Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
• Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
• 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.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

CHICKEN & CORN CHOWDER

Steps:

• Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER

Steps:

• Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
• Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
• Dissolve cornstarch in the half and half, then stir into soup.
• Bring to a boil, then serve.

LOW FAT CORN CHOWDER

Steps:

• Saute celery , carrots, onion in olive oil until tender.
• Add frozen corn.
• Add flour to make roux.
• slowly add in chicken stock and milk.
• last add in cans of cream corn and seasonings.
• Let simmer so flavors may meld. 1/2 -1 hours.
• Enjoy.

LOW FAT CHICKEN CORN CHOWDER

Steps:

• Spray a dutch oven with butter-flavored cooking spray.
• Sauté chicken until all pink is gone.
• Remove from pan and set aside.
• Sauté onions until tender.
• Add potatoes and water.
• Cover and simmer 15-20 minutes or until potatoes are tender.
• Stir in remaining ingredients except cheese.
• Add cooked chicken.
• Cook over medium heat, stirring frequently until thoroughly heated.
• Portion chowder into bowls; top each portion with 1 Tsp cheese.

LOW-FAT CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
• To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
• Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
• In a small bowl, stir together milk and flour until smooth.
• Slowly add to pot and simmer 5 more minutes.

CREAMY SOUTHWESTERN CORN CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

EASY AND LOW FAT CORN AND CHICKEN CHOWDER

Steps:

• In a medium saucepan combine corn, milk, chicken and onion flakes. Heat over low heat for 5 minutes, stirring occasionally.
• Stir in remaining ingredients and increase heat to medium-low. Cook 5 minutes or until soup begins to simmer. Simmer for an additional 5 minutes.

CROCK POT CHICKEN CORN CHOWDER

Steps:

• In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
• Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender.
• Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill.
• 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 half and half.

CROCK POT - CHICKEN CORN CHOWDER

Steps:

• Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
• Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
• Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
• Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
• Serve with crusty bread and enjoy!.

LOW-FAT CREAMY CORN CHOWDER

Steps:

• In large saucepan add water, onions, carrots, celery and pepper.
• Cover and cook on high heat until water comes to a boil.
• Reduce heat and simmer until vegetables are tender.
• Stir in corn, milk, and cheese and return soup to a boil.
• Reduce heat and simmer uncovered for 20 minutes.