Chicken Corn Chowder
| Nutrition Information | |
| Calories: | 210 |
| Total Fat: | 2g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 380mg |
| Carbohydrates: | 34g |
| Dietary Fiber: | 3g |
| Sugars: | 10g |
| Protein: | 15g |
| Vitamin A: | 424iu (8%) |
| Vitamin C: | 12mg (20%) |
| Calcium: | 47mg (4%) |
| Iron: | 1.4mg (7%) |
4-ounce boneless, skinless chicken breast, diced
1 10 ounce can lowfat, condensed cream of broccoli and potato soup
1-1/2 cups skim milk
2 cups frozen corn kernels
14-ounce can stewed diced tomatoes, no-added-salt
Toast corn kernels under broiler for 3-5 minutes or until golden brown. Place all items in medium-sized sauce pan and bring to a boil over medium-high heat.
Stir well and reduce to a simmer, stirring occasionally. Cook for 5-7 minutes or until chicken is done and corn is tender. Serve in soup bowl. Optional garnish: dots of tabasco on top.
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