Chicken, Potato and Corn Chowder
Based off of Cooking Light's Potato and Corn Chowder (January 2006) I added calories with the olive oil, chicken and broth, but saved a few on the fat-free half and half.
- Cooking spray (I used olive oil - I have a cast-iron dutch oven and prefer using real oil rather than cooking spray with it)
- 1 1/2 cups prechopped green bell pepper (I took this out based on the reviews)
- 1 cup chopped green onions, divided (about 1 bunch)
- A hefty handful of pre-diced celery and onion mix (I added this in to replace the bell pepper)
- 2 cups frozen corn kernels
- 1 1/4 cups water
- About 1 1/2 cups of low-sodium chicken broth
- 1 teaspoon seafood seasoning (such as Old Bay)
- 3/4 teaspoon dried thyme leaves
- 1/8 teaspoon ground red pepper
- 1 pound baking potatoes, cut into 1/2-inch pieces (I probably ended up using about 2 lbs. of potatoes.... oops?)
- 1 cup half-and-half (I used fat-free and it turned out reat, still. Less fat!)
- 1/4 cup chopped parsley (nope.... I don't really care about parsley)
- 1 1/2 cups rotisserie chicken, chopped. (I got mine at publix.)
- 3/4 teaspoon salt (I added more because te reviews said it was a little bland, and because I added more volume to the chowder with the potatoes and broth)
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray (or about 1-2 tbsp olive oil). Add bell pepper and 3/4 cup green onions (I added the celery / onion mix here) , and sauté 4 minutes or until lightly browned.
Increase heat to high; add corn, (I waited at this step and let the corn do a little bit of roasting with the veggies before adding the liquids - the reviews said roasting the corn gave it a little more flavor.) water, chicken broth, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender (it took about an additional 5-10 minutes since I had added more potatoes and broth). Remove from heat, mash the potatoes down using a potato masher or pastry fork so that the consistency thickens a little. Stir in half-and-half, chicken, and chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.