Chicken Corn Chowder
This low fat soup recipe is even better the next day.

Servings: 6

• 1 package (8 ounces) fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 - 14.5 ounce cans low fat chicken broth
• 1 package (16 ounces) frozen white shoepeg corn
• 2 cups cooked chicken breast, cubed
• 1 (10.75 ounce) can low fat cream of chicken soup

• 1/2 cup cooked orzo
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup skim milk
• 2 tablespoons all-purpose flour

Sauté mushrooms and onion in a small amount of the chicken broth in a large Dutch oven over medium-high heat for 5 minutes or until tender.

Add chicken broth and the next nine ingredients and simmer for 10 minutes or until orzo is tender. Stir milk and flour together in a small bowl and gradually add to chowder and simmer on low heat for 5 more minutes. (To reheat, add small amount of water or skim milk if needed for thinning.)

Per Serving: 236 Calories
5g Fat (16% calories from fat)
30g Protein
24g Carbohydrate
2g Dietary Fiber
51mg Cholesterol
940mg Sodium

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