dish
Chicken and Corn Chowder

6
Serves
273
Calories
15
Nutrients
17
Vitamins

Ingredients

2 large ears of corn , shucked
1 slice uncooked bacon , diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
6 small red potatoes
1 1/2 cups low-sodium chicken or vegetable broth
2 cups reduced fat (2%) milk
1 pound boneless, skinless chicken breasts , cut into 1/2" pieces
1 teaspoon chopped, fresh dill

Cooking Instructions

1. Preheat the grill or broiler.

2. Grill or broil the corn until it turns golden brown. Set aside to cool.

3. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.

4. Meanwhile, slice the corn kernels from the cob.

5. Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper and serve.

Serving Size: 1 cup

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
273
Protein
23 g
Total Carbohydrate
32 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
8 g
Total Fat
7 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
54 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
33 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
23 %
Vitamin A
1048 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
10 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
2 mcg
Vitamin C
57 mg
Vitamin D
42 IU
Folate
40 mcg
Vitamin E
1 IU
Vitamin K
6 mcg
Pantothenic Acid
1 mg
Calcium
158 mg
Iron
2 mg
Phosphorus
299 mg
Potassium
1296 mg
Sodium
145 mg
Zinc
1 mg