Quick Chicken and Corn Chowder

Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.



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Servings: 4
Total Time: 20 mins
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Ingredients
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    1   cup 
    loose-pack frozen crinkle-cut carrots
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    1/2  cup 
    chopped onion
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    2   tablespoons 
    margarine or butter
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    2   tablespoons 
    all-purpose flour
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    1 1/2  cups 
    milk
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    1  16 1/2 ounce can 
    cream-style corn
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    1  14 1/2 ounce can 
    chicken broth
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    2  5  ounce cans 
    or one 12-1/2-ounce can chunk-style chicken
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    1  2  ounce jar 
    diced pimiento, drained
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    1/8 - 1/4  teaspoon 
    pepper
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    Breadsticks (optional)

Directions
1.
In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired. Makes 4 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 14, chol. (mg) 46, sat. fat (g) 4, carb. (g) 35, pro. (g) 24, sodium (mg) 1158, Percent Daily Values are based on a 2,000 calorie diet
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