Corn and Chicken Chowder

Preparation

1. Step 1

   In a medium saucepan, stir together the corns, milk, and chicken. Heat over low heat for 5 minutes, stirring occasionally.

   Step 2

   Stir in the remaining ingredients. Increase the heat to medium low and cook for 3 to 4 minutes, or until the soup just begins to simmer. Simmer for 3 minutes, or until hot.

2. Corn and Cheddar Chowder

   Step 3

   Reduce the cream-style corn to 1 can. Increase the whole-kernel corn to 3 cups. Substitute 1 to 1 1/2 cups grated low-fat Cheddar cheese for the chicken.

3. nutrition information

   Step 4

   (Per Serving)

   Step 5

   Calories: 226

   Step 6

   Total Fat: 2.0g

   Step 7

   Saturated: 0.0g

   Step 8

   Trans: 0.0g

   Step 9

   Polyunsaturated: 1.0g

   Step 10

   Monounsaturated: 0.5g

   Step 11

   Cholesterol: 22mg

   Step 12

   Sodium: 263mg

   Step 13

   Carbohydrates: 41g

   Step 14

   Fiber: 3g

   Step 15

   Sugars: 11g

   Step 16

   Protein: 17g

   Step 17

   Dietary Exchanges

   Step 18

   2 1/2 Starch

   Step 19

   2 Very Lean Meat

4. Corn and Cheddar Chowder

   Step 20

   (Per Serving)

   Step 21

   Calories: 199

   Step 22

   Total Fat: 2.5g

   Step 23

   Saturated: 1.0g

   Step 24

   Trans: 0.0g

   Step 25

   Polyunsaturated: 0.5g

   Step 26

   Monounsaturated: 1.0g

   Step 27

   Cholesterol: 7mg

   Step 28

   Sodium: 380mg

   Step 29

   Carbohydrates: 36g

   Step 30

   Fiber: 3g

   Step 31

   Sugars: 10g

   Step 32

   Protein: 12g

   Step 33

   Dietary Exchanges

   Step 34

   2 1/2 Starch

   Step 35

   1 1/2 Very Lean Meat