While I was on the chicken theme during my bulk cooking weekend, I decided to make the Chicken and Corn Chowder from the Better Homes and Garden New Dieter’s Cookbook.
The green chili peppers gave this recipe a little kick that was mmmm…..mmmmm… delicious!
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups chopped,
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- 2 cups fresh or frozen whole kernel corn
- 1 4-ounce can chopped green chile peppers, drained
- 1/4 teaspoon coarsely ground black pepper
- 2 cups light or low fat milk
- 2 tablespoons all purpose flour
- 5 ounces cooked chicken, cut into thin strips
- 2 tablespoons snipped fresh cilantro or 2 teaspoons snipped fresh oregano
In a large saucepan cook onion in hot butter for 3 to 4 minutes or until tender. Add broth, potato, corn, chili peppers, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender, stirring occasionally.
In a screw-top jar combine milk and flour; cover and shake well. Add to potato mixture. Cook and stir until thickened and bubbly. Add chicken and cilantro or oregano. Heat through.
If you are freezing this meal, just let it cool to room temperature and place in freezer container. Wa-la!
If you missed the Chicken Tetrazzini recipe, you will want to be sure to check that one out too.
What recipes do you have that are good for freezing? Leave a comment with a link and I’ll be sure to check it/them out!