October 24, 2009

Creamy and Low-Fat Chicken and Corn Chowder

Me loves me some creamy soups. Love em. Especially on a cold night. Nothing is more satisfying than a steaming bowl of chunky chowder with a big hunk of crusty bread to mop it up with. Problem is, chowder goes right to my ass. I might as well just paint the chowder right on my backside and leave it there. Turns out that chowder does not have to be all that bad for you. Here is a quick recipe that is so easy, low fat, and very satisfying.


  • 1 already cooked rotisery chicken from the market

  • 1 bag of frozen corn (not creamed just plain sweet corn)

  • 2 12 oz cans evaporated fat free milk

  • olive oil

  • 1 large celery stalk, diced small

  • 1 large carrot, diced small

  • 1 yellow onion, diced small

  • 2 cloves of garlic, minced

  • 2 sprigs of fresh thyme

  • Chopped fresh chives (for garnish)

  • salt and pepper


In a stockpot, heat olive oil and saute onion, celery, and carrot until tender, about 5 minutes. Add garlic and saute for another minute. Meanwhile, take the breast meat off the chicken and dice up into small cubes. Do not use the skin, just the white meat. Back to the pot...when your veggies are done sauteing, dump in bag of corn, the evaporated milk, and the sprigs of thyme. Stir. Bring the soup to a mild boil and when the bubbles start to form, give it another stir, put the lid on, and gently simmer for about 20 minutes. Stir occasionally. After the 15th minute of cooking, add the diced chicken. Season with lots of kosher salt and some cracked pepper. Cook for the last 5 minutes. Bowl up and garnish with chopped chives. Enjoy with crusty bread and a big glass of wine - any will do.

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