There are few things I love more than a quick meal that tastes delicious. I was a little skeptical of this “chowder” since most chowder, by definition, has potatoes in it. Pish. I didn’t even miss the potatoes! I poached my chicken breast in simmering water for 20 minutes, which could have easily been done before I left for the day or the night before. To save time, I shredded the chicken with my new handy-dandy mixer shredding trick. I actually wasn’t prepared for how little time it would take to finish the chowder and had dinner ready way before our usual time. Which, really isn’t a problem in my world. 😉
If you are looking for a quick, warming dish that is low in calories (257 per cup!) look no further people!
Enjoy!

Quick Chicken and Corn Chowder
Adapted from: Cooking Light

YIELD: 6 servings (serving size: about 1 cup)

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped carrots
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups shredded roasted skinless, boneless chicken breasts (this was 1 large chicken breast for me)
15 oz can of corn, drained (or 2 cups fresh corn off the cob)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried dill
1 (14 3/4-ounce) can cream-style corn

Preparation

Melt the butter in a large Dutch oven over medium heat. Add onion and carrot; cook for 5 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a low boil; cook until thick (about 5 minutes).