Smoked Chicken Chowder
added 03/07/08
Serves
4
Smoked
chicken or turkey forms the flavorful basis for a hearty chowder.
Feel free to vary it with the addition of red peppers or mixed
vegetables. The evaporated skim milk provides a creamy richness
without the added fat from cream.
1
Tbs. canola or olive oil
1
medium onion, minced
8
oz. mushrooms, sliced
1
small potato, peeled and cut into 1/4 inch dice
1
clove garlic, minced
2
cups low sodium, low fat chicken broth
1
cup cooked corn kernels
1/2
lb. smoked chicken breast, cut into 1/2-inch dice
1
tsp. dried thyme
1
Tbs. dried parsley
10
oz. evaporated skim milk
Salt
and freshly ground black pepper to taste
1/2
cup shredded Monterey Jack cheese (about 2 ounces)
Heat
the oil in a heavy saucepan over medium heat. Add the onions and
mushrooms and cook, stirring occasionally, for 5 minutes. Add
potato and garlic and cook, stirring, 1 minute. Add broth, corn,
chicken, and herbs, and bring to a boil. Lower heat, cover, and
simmer, stirring occasionally, for 15 minutes, or until vegetables
are tender. Add evaporated skim milk, season with salt and pepper,
and warm through but do not boil. Stir in cheese, and serve hot.
Per
serving: 368 cal; 32 g protein; 39 g carbohydrates; 12 g fat;
54 mg cholesterol; 218 mg sodium % calories from fat: 28%; from
saturated fat: 9%
