Corn and Chicken Chowder

A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.

Step: 1

Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.

Step: 2

Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.

Step: 3

Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.

Step: 4

Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

Per Serving: 149 calories; protein 11g; carbohydrates 17.1g; fat 4.4g; cholesterol 23.5mg; sodium 164.5mg.

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