Summer Corn Chowder
Put all of that fresh produce to good use in this summer corn and zucchini chowder. It’s thick, creamy and full of veggies!
Ingredients:
-300g grilled chicken breasts (can use ground chicken, turkey and or rotisserie chicken)
-300g yukon gold potatoes
-150 grams fresh corn off the cobb
-300g diced zucchini
-130g diced carrots
-150g sweet yellow onion
-1 cup fat free half & half
-8 cups low sodium chicken broth
-1 bay leaf
-1 juice of a lime
-1 TB chili powder
-1/2 tsp dried thyme or fresh
-2 garlic cloves or 1 TB minced garlic
-1/8 tsp of cayenne pepper
-salt & pepper to taste
Instructions
In a large heavy-duty bottom stockpot or dutch oven over medium heat add onion, zucchini, carrots, garlic, and thyme + other seasonings; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
Add potatoes, 1 cup of chicken broth, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
Add half and half and cook just until heated through. Taste for salt and pepper.
Makes 5 servings!
671g per serving is 225 calories: 30c/2f/19p
Search in MFP: “Lifting Lex’s Summer Corn Chowder” to log it!