Yield: 6 servings (serving size 1 cup)
Prep Time: 25 min
Cook Time: 15 min
Ingredients:
1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 medium jalapeño pepper, seeded & minced
2 Tablespoon 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 frozen corn kernels (or use 3 ears of fresh corn)
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 (14.75 ounce) can cream-style corn
Directions:
Melt
butter in large pot 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 per serving:
Serving size:
1 cup
Calories per serving:
256
Fat per serving:
6.5g
Saturated Fat per serving:
3.3g
Sugar per serving:
10g
Fiber per serving:
2.35g
Protein per serving:
21.25g
Cholesterol per serving:
55mg
Carbohydrates per serving:
30.12g
8 Smartpoints