Monday, December 27, 2010

Skinny Chicken Corn Chowder

We have been having a massive two day blizzard rocking through the North East, which makes me crave soup, but of course my favorite soups are loaded with cream and other nonsense.  I set out on a mission to make a healthy corn chowder.  I found a recipe, and decided I need to plump it up!  I wanted to add more veggies, garlic, and add some chicken - protein takes it up a notch.

Skinny Chicken Corn Chowder
4 cups of corn
2 cups skim milk
1 Tbsp olive oil
1 large onion, diced
1 zucchini, diced
1 cup assorted peppers diced
1 chicken breast, diced
2 plum tomatoes, seeded and diced
2 cups veggie stock
3 garlic cloves, put through the garlic press
Salt and pepper to taste

Combine 2 cups of corn and milk in a bowl, cream using an immersion blender.  Set aside.

Meanwhile, put the olive oil in the bottom of your large stock pot with the diced chicken, and diced veggies - with the exception of the tomatoes.  Cook until the chicken is cooked through and veggies are soft.  Add the stock and bring to a boil.

After boiling, turn the heat down slightly and add the creamed corn mixture and tomatoes.  Add salt and pepper, and heat through.  Serve and enjoy!


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