Corn and bean chowder

Corn and Bean Chowder

Grilled Chicken, Corn, & Bean Chowder

8 servings

4 Cups Low-Sodium Chicken or Vegetable Broth
4 Carrots, diced or sliced
4 Celery stalks, diced or sliced
2 small all-purpose potato, diced (or 2 small red potatoes/approx. 8 ounces)
2 small Onions or 1 large Onion, chopped
3 Cups Corn kernels, fresh or frozen
2 Cups Great Northern Beans, drained & rinsed canned
2 Cups Milk
1/4 tsp freshly ground Black Pepper
1 lb Grilled (cooked) Chicken Breast, cubed or shredded

1. In a large nonstick saucepan or dutch oven, combine the broth, carrots, celery, potato, onion, and corn. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 15-25 minutes.

2. Stir in the beans, milk, pepper and increase heat. Bring to boil, add the cooked chicken, and reduce heat to simmer for 5 minutes.

3. Measure the chowder out into 8 servings. Freeze and/or refrigerated and enjoy!

Helpful Tips: If you prefer a thicker chowder, you can thicken it with 1 T cornstarch. Also, you don't have to grill the chicken, but it does add a very nice flavor to the chowder.

Nutrition per serving:

279 Calories
4.0 g Fat
6.5 g Fiber
36 g Carbs
26 g Protein

If you like a side with your chowder, or serving this for company, you may serve it with a side salad such as 1 cup Romaine Lettuce, 1 Cup Spinach,1 large Sliced Strawberry, 1/2 TBL fresh Basil and 1/2 TBL Balsamic vinegar w/ fresh Black Pepper