Title: Chicken Corn Chowder 1
Categories: Chowder Main
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1 | lg | Onion, chopped |
| 32 | oz | Whole new potatoes |
| 27 1/2 | oz | Chicken broth; reduced sod. |
| 2 | c | Low-fat milk |
| 1/4 | ts | Ground black pepper |
| 1 | ts | Dried leaf thyme |
| 2 | c | Chicken, cooked, cubed |
| 10 | oz | Frozen corn niblets, thawed and drained |
Heat olive oil in 4-quart saucepan or 5-quart Dutch oven over medium heat.
Add onion; saute 6-8 minutes or until softened. Meanwhile, drain 1 can of
potatoes. Combine drained potatoes and 1 can of broth in a blender. Whirl
until a smooth puree. Drain remaining can of potatoes; dice potatoes. Add
the pureed potatoes, the remaining can of broth, milk, black pepper and
thyme to the saucepan. Bring to simmering, stirring occasionally. Stir in
the chicken, diced potato and corn. Heat through, stirring occasionally,
about 2 minutes. Serve.