30 Aug Chicken Corn Chowder
CHICKEN CORN CHOWDER
- 3 tsp vegetable oil, divided
- 1 lb boneless skinless chicken breast, cut into ½-inch cubes
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups reduced sodium chicken broth (fat free)
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1/2 cup finely chopped carrots
- 3 cups corn kernels, fresh or frozen
- 1/4 tsp black pepper
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add chicken and sauté until browned and cooked through. Transfer chicken to a bowl and set aside.
In same pot, heat 1 teaspoon oil over medium heat; add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth and potatoes. Simmer until potatoes are tender. Mash potatoes in broth.
Add carrots, corn and pepper; stir. Bring to a boil then reduce heat, cover and simmer for 10 to 15 minutes or until vegetables are tender, stirring occasionally. Add cooked chicken and simmer until heated through.
WW Freestyle™ SmartPoints® value 3*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.