This Chicken Corn Chowder is extremely simple and really hit the spot! It is hearty…..and healthy!
I baked the chicken (covered) at 350 for about 40 minutes with little olive oil. Then chopped/ shredded it to use in this chowder.
2 TBP Olive Oil
1/4 cup onion, chopped
1 jalapeño pepper, seeded and minced
2 TBSP of all-purpose flour
3 cups 1% milk
2 skinless, boneless chicken breasts, cooked and shredded
1 1/2 cups frozen corn kernels
1 14 3/4 oz can cream-style corn
1/4 tsp ground pepper
1. Heat olive oil in over medium heat. Add onion and jalapeño. Cook about 10 minutes or until tender, stirring frequently.
2. Add the flour and stir constantly for about 1 minute.
3. Stir in milk, frozen corn, cream-style corn and pepper.
4. Bring to a boil and cook about 15 minutes or until thick.
That’s it! So YUMMY!