Yes, it is winter here in the Northwest. That being the case, it is damp. And by damp I mean soggy to the n-th degree. It is by personal standards cold, though those in places like the Midwest or Alaska might disagree with me, but hey I am a Texan at heart so I have every right to complain about cold whenever it gets below sixty.
Anyway I am sure all can agree that few things bring warmth to the soul during whatever your decold and the yuck like a nice bowl of soup. Wasn’t there a ridiculously long book series attesting to that fact? So it is quite possible that I will be making quite a few posts about soup in the hopes that I can regain my inner chi until the sun returns.
Today’s soup is one from Cooking Light, one of my favorite places to look for healthier recipes. They aren’t kidding when they say quick, especially if you already have some leftover chicken that you are looking to put to good use.
Quick Chicken Corn Chowder
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) 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).
Makes 6 1-cup Servings
NUTRITION: Calories: 257/Fat: 8.1g/Protein: 19.1g/Carbohydrate: 28.6g/Fiber: 1.9g