Thursday, January 27, 2011

Chicken & Corn Chowder

Very tasty! I think next time I'll add more corn and probably more cream cheese.
  • 1/4 cup Fat Free Zesty Italian Dressing
  • 2 TBSP minced onion
  • 1 TBSP jalapeƱo pepper, finely chopped
  • 4 oz. (1/2 of 8-oz. pkg.) fat free PHILADELPHIA Cream Cheese, cubed
  • 1 3/4 cup water + 1 chicken brullon cube (or 1 can chicken broth)
  • 1 tsp tabasco sauce
  • 1 can (14-3/4 oz.) cream-style corn
  • 8 oz shredded cooked chicken tenderloins
  • 1 Tbsp. chopped fresh parsley (I left this out)
  • Salt and pepper to taste
  • RITZ Crackers, optional
  1. HEAT dressing in medium saucepan on medium-high heat. Add onions and jalapenos; cook 5 min. or until tender, stirring frequently. Add cream cheese; cook until cream cheese is completely melted, stirring constantly.
  2. ADD broth and tobasco; stir until well blended. Add corn and chicken; stir. Reduce heat to medium-low; simmer 10 min. or until heated through, stirring occasionally.
  3. SPRINKLE with parsley; serve with crackers, if desired.
Makes 3 servings

Nutrition (w/o Ritz)
Calories 173
Fat ~1g
Cholesterol 43mg
Sodium 200mg
POtassium 43mg
Carbs 2g
Protein 14g

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