Light Chicken Corn Chowder

Yay!  Looks like the kitchen curse is over.  I must say though, I've never made a soup from Cooking Light that I didn't adore - I should have known this one would be no different!  This soup literally took 30 minutes to prep and cook, and it was soooo yummy!  I love this soup because it's hearty, spicy, and sweet and because my husband took a bite and said, "Okay, how much butter?" ... none...  "Well, it has that heavy cream stuff, right?" ...not a drop!  No butter, no cream, but all of the creamy good-ness!  Reminds me of this other fabulous Cooking Light soup.
Best dishes and yummy dreams!

xo,

Light Chicken Corn Chowder

Recipe adapted from:  Cooking Light via Myrecipes.com

Printable recipe

Serves 4

1 Tbsp. olive oil

1/4 c. chopped celery

1/2 c. chopped sweet onion

1 jalapeno, seeded and diced

2 Tbsp. flour

2 c. reduced-fat milk (2%)

1 c. chicken stock

2 c. shredded roasted chicken (leftover chicken, or rotisserie)

1 1/2 c. fresh or frozen corn kernels

1 can creamed corn

1/4 tsp. dried thyme

1/4 tsp. (or less) cayenne

1/8 tsp. salt

1/8 tsp. pepper

*Optional - 2 c. diced potatoes

1.  In a dutch oven, saute celery, onion, and jalapeno in olive oil until tender. 

2.  Add the flour and stir for one minute.

3.  Add the milk and the remaining ingredients.

4.  Bring the soup to a boil (if you add potatoes, you may need to boil for a longer period of time), then reduce heat and simmer.

5.  Top with red pepper sauce and serve with crusty bread.

Enjoy!

Click here to see where I shared this recipe.

Thanks for reading, loves xo