Chicken Chowder - Gundersen Lutheran
Getting started
- Equipment you will need: Dutch oven or stock pot, cutting board, knife, wooden spoon
- Do right away when you get home: Action steps 1 and 2
| Ingredients | Action |
1 large potato ½ cup shredded carrots 1 cup chopped onions | 1. Wash vegetables. Peel potato and cut into ½ inch cubes. Peel and shred carrots (see tips). Peel and chop onion, enough for 1 cup. Set veggies aside. |
| ½ lb. uncooked boneless skinless chicken breasts | 2. On a separate cutting board, cut raw chicken breasts into 1 inch cubes. |
1 cup skim milk ½ cup low-sodium chicken broth 2 (15 oz.) cans cream-style corn Salt* and pepper to taste ½ tsp. dried thyme (optional) | 3. In large stock pot over medium-high heat, combine all ingredients, including those from steps 1 and 2. Cover and bring to boil. Boil until potatoes are tender and chicken is thoroughly cooked, about 10-15 minutes. |
| ½ cup dried potato flakes | 4. Add potato flakes and stir well to combine. Bring to boil, about 5-10 minutes or until chowder has thickened and dried potato flakes have dissolved. |
| ½ cup shredded low-fat cheddar cheese | 5. Top each serving with cheese. |
Side items: tossed salads with dressing
Tips:
- You can eliminate the step of shredding the carrots by buying shredded ones. Shredded carrot can be found in the produce section near the bagged lettuce.
Shopping list:
- 1 large potato
- 2 carrots (for shredding) or shredded carrot (enough for ½ cup)
- 1 large onion
- ½ lb. boneless skinless chicken breasts
- 2 (15 oz.) cans cream-style corn Ingredients for tossed salads
Check for:
- 1 cup milk
- Salt and pepper
- Low-sodium chicken broth
- Dried thyme
Comments