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5 from 1 vote

Chicken Corn Chowder

8 green, 5 blue, and 5 purple points per serving.
Makes: 5 servings
Calories: 241
Author: Alisha Hughes

Ingredients

  • 1 tablespoon light butter
  • 1 carrot, peeled and chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup chopped onion
  • 2 tablespoons flour
  • 2 cups 1% reduced-fat milk
  • 1 cup chicken broth
  • 1 14.75 ounce can cream-style corn
  • 1 14.5 ounce can fire-roasted corn
  • 8 ounces boneless, skinless chicken breasts
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 bacon strips
  • Fresh chives, optional

Instructions

  • Melt butter in a stockpot over medium-low heat. Add in carrots, jalapeño, and onion, and allow to cook until vegetables are tender, about 3-4 minutes. Stir flour into the vegetables.
  • Slowly mix in the milk, broth, cream-style corn, roasted corn, chicken, pepper, and salt. Bring heat up to medium-high heat. Bring to a boil, then lower the heat to medium and allow to cook 10 minutes.
  • Meanwhile, cook bacon in a skillet. Once cooked, transfer the bacon slices to a paper towel lined plate. Allow to cool, and then crumble the bacon. Add the bacon to the soup mixture. Top soup with the optional fresh chives.