Yield: 6 servings
serving size: 1 cup
Ingredients
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
Directions
- Melt the butter in a large Dutch oven over medium heat.
- Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
- Add flour; cook 1 minute, stirring constantly.
- Stir in milk and remaining ingredients.
- Bring to a boil; cook until thick (about 5 minutes).
Nutritional Information
Amount per serving
- Calories 257
- Fat 8.1 g
- Satfat 4.4 g
- Protein 19.1 g
- Carbohydrate 28.6 g
- Fiber 1.9 g
- Cholesterol 52 mg
- Sodium 668 mg
Smartpoints: 7
