Main Dish / Sides

Chicken and Corn Chowder

Be the first to review this product.Submit Review


Ingredients

  • 2 cups fresh or frozen corn to puree
  • 2 Tbsp canola oil
  • 1 pound boneless, skinless chicken breast
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 Tbsp flour
  • 1 cup fresh or frozen corn
  • 3 cups very low sodium chicken broth
  • 2 medium potatoes, diced
  • 1 cup Kemps Half & Half

Instructions

  1. In a food processor or blender, puree 2 cups corn; add some chicken broth, if necessary. Set aside.
  2. In a large saucepan, heat canola oil. Add chicken and cook for about 10 minutes on medium heat, or until done. Remove chicken from pan and place on cutting board. Dice chicken and set aside. Save drippings in the pan.
  3. Place onion and celery in saucepan and saut until soft. Sprinkle with flour and cook until bubbly.
  4. Add chicken broth, pureed corn, 2 cups whole corn, and potatoes; simmer gently until potatoes are cooked, about 15 minutes. Add chicken and Kemps Half & Half. Heat gently. Serve warm.

Makes 4 servings as a hearty meal; 6-8 servings as a side dish

Nutrition Analysis (with chicken; serves 4): 440 calories, 15g total fat, 2g saturated fat, 48g total carbohydrates, 5g fiber, 33g protein, 70mg cholesterol, 170mg sodium, 44mg (4% DV) calcium

Nutrition Analysis (without chicken, serves 4): 310 calories, 12g total fat, 1.5g saturated fat, 5mg cholesterol, 120mg sodium, 48g total carbohydrates, 5g fiber, 7g protein, 32mg (3% DV) calcium

Recipe Reviews

Be the first to review this recipe.

Submit Review

Your Rating

Write A Review

What’s the best way to enhance a mug of Kemps Chocolate Milk hot cocoa?

Last Month's Poll Results

Last month you agreed that all Holiday traditions are awesome because the Holidays rock! Thank you for taking our poll!