CHICKEN CORN CHOWDER
Source of Recipe
WW
Recipe Introduction
SERVES: 6
POINTS PER SERVING: 5
List of Ingredients
� 1 package (8 ounces) fresh mushrooms, sliced
� 1 medium onion, chopped
� 2 - 14.5 ounce cans low fat chicken broth
� 1 package (16 ounces) frozen white shoepeg corn
� 2 cups cooked chicken breast, cubed
� 1 (10.75 ounce) can low fat cream of chicken soup
� 1/2 cup cooked orzo
� 1/2 teaspoon dried rosemary
� 1/2 teaspoon dried basil
� 1 tablespoon granulated sugar
� 1/2 teaspoon salt
� 1/2 teaspoon fresh ground black pepper
� 1 cup skim milk
� 2 tablespoons all-purpose flour Recipe
Saut� mushrooms and onion in a small amount of the chicken broth in a large Dutch oven over medium-high heat for 5 minutes or until tender.
Add chicken broth and the next nine ingredients and simmer for 10 minutes or until orzo is tender.
Stir milk and flour together in a small bowl and gradually add to chowder and simmer on low heat for 5 more minutes.
(To reheat, add smal
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