Makes about 10 cups of chowder
Ingredients
1 tbsp butter
1 cup chopped onions
1 cup diced celery
1 tsp minced garlic
2 1/2 cups reduced-sodium chicken broth*
2 cups peeled, cubed potatoes
1 1/2 tsp dried thyme
1/2 tsp poultry seasoning
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 can {14 oz/398 ml) cream-style corn
1 cup frozen peas and carrots
2 cups chopped cooked chicken breast
1 cup half-and-half {10%) cream**
1 tbsp cornstarch
1 to 2 tbsp minced fresh parsley
Directions
In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, and then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well.
In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.
* If it's important to you that the recipe is gluten-free, make sure you use gluten-free chicken broth.
** To lighten up the recipe, use 2% evaporated milk instead of cream. The soup will still be delicious.
Nutritional info
Per cup: 148 calories, 5.1 g total fat (2.7 g saturated fat), 9.5 g protein, 17 g carbohydrate (2 g fiber, 3.8 g sugars), 32 mg cholesterol, 196 mg sodium
Recipes and photos courtesy of Greta Podleski’s latest cookbook, Yum and Yummer, on behalf of her new partnership with WW Canada.
