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.
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 to 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
Calories 353, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 46 mg, Sodium 1158 mg, Carbohydrate 35 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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Chicken & Corn Chowder
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