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Recipe:

Chicken and Corn Chowder

	Introduction:
	Watch out for the jalapeño pepper!
	Ingredients: 2 tablespoons butter 1/4 cup onion, chopped 1/4 cup celery, chopped 1 jalapeño pepper, seeded and minced 2 tablespoons whole grain flour 3 cups 1% milk 2 cups skinless and boneless chicken, chopped 1 1/2 cups fresh or frozen corn kernels 1 teaspoon fresh (or 1/4 teaspoon dried) thyme 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1 (14 3/4 oz.) can of creamed corn 1. Melt butter in a large Dutch oven over medium heat. 2. Add onion, celery, and jalapeño and cook about 3 minutes or until tender. 3. Add flour and cook for 1 minute, stirring constantly. 4. Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn. 5. Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. Serves 6. Reprinted with permission by Public Health – Seattle & King County

You will earn 3 BabyPoints!

 

 

 

Member Comments About this Recipe

"Tastes Great!" -- TERESAROSE "it was easy...and i made mine with corn muffins too! that was a great idea. we cut back on the spicy stuff, but it was good. great for the kids! they loved it!" -- POCONOMOM "super easy and very good. I made with corn muffins." -- MCHEZAR Report Inappropriate Comment