LOW-FAT CHICKEN CORN CHOWDER
I LOVE chicken corn chowder, but it is usually really high in calories. So, when the doctor told me that I need to lose some weight, I went a-hunting for a low-fat and low-cal version. What I found was this. I love that the work is minimal. No chopping (if you use frozen onions like I do), no peeling, just open a few cans and off you go! This is just as good reheated the next day if there are leftovers. I add a little Tabasco right before eating. Also, I should note that we like our chowder meaty, so I use 2 large cans of chicken. If you like it less so, you can use only one can. If you prefer to not use canned meat, use 1 cup of cooked, diced chicken breast for each can.
Provided by ksduffster
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
CHICKEN CHOWDER WITH CHIPOTLE
A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
Provided by SharleneW
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
- Finely chop chili and set chile and sauce aside separately.
- Heat oil in large Dutch oven over medium heat.
- Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
- Stir in broth and bring to a boil.
- Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
- Remove chicken with a slotted spoon and cool slightly.
- Shred chicken with 2 forks then cover to keep warm.
- Remove pan from heat; let stand 5 minutes.
- Place 1/3 of broth mixture in a blender and process until smooth.
- Pour pureed broth mixture into a large bowl.
- Repeat procedure in 2 more batches with remaining broth mixture.
- Return pureed broth mixture to pan.
- Stir in potatoes and hominy; bring to a simmer over medium heat.
- Cook, uncovered, 20 minutes or until potatoes are tender.
- Stir in chicken and cream; simmer 5 minutes.
- Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
- Serve with lime wedges.
CHIPOTLE CHICKEN CHOWDER, LOW CARB
Rich spicy chowder for when you want something savory & different. As this is a lower carbohydrate recipe I tried potato substitutes but decided that it was better with just the onion, peppers & celery.
Provided by marypatlaver
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate.
- Add next three ingredients and sauté until onions are translucent, 5-7 minutes.
- Add garlic & sauté an additional minute.
- Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes.
- With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot.
- Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,.
- Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.
Nutrition Facts : Calories 325.9, Fat 27.9, SaturatedFat 15.5, Cholesterol 121, Sodium 552.7, Carbohydrate 7.7, Fiber 1.4, Sugar 2.6, Protein 12.7
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