I got this recipe from Cooking Light Magazine’s July 2006 issue. I was reading aloud all the recipes to Andrew and when I said, “Chicken and Corn Chowder” he actually expressed interest. So I made it. And, as usual, altered it according to what I had around the house.

Originally, we were going to have it for dinner tomorrow night, and poblano and pintos tacos tonight, but it’s so delicious (and so easy to heat up…I never got around to making the pintos refritos today), that we’re having it tonight.

Chicken and Corn Chowder

1 T butter
6 green onions (I didn’t have any, so I used about 1/4 c. of diced white onion)
2 T all-purpose flour
2 c chopped cooked chicken breast (I cheated and bought some already marinated and grilled from Trader Joes. One less thing to cook in the heat.)
1/4 t salt
1/4 t freshly ground black pepper
2 (10 oz) packs of frozen corn kernels, thawed and divided (I only had one 16 oz pack)
1 (14 oz) can fat-free, less sodium chicken broth (I only had boullion, which I prepared accordingly)
2 c fat-free milk
1/2 c shredded cheddar cheese

1. Melt the butter in a soup pot over med-high heat. Dice your onions (removing and saving the green tops if you’re using the green onions), add them to the pan and sauté for 2 minutes. Add the flour, whisking constantly for about 1 minute. Stir in the salt, pepper, chicken, half of the corn and broth. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
2. While the soup simmers, add the remaining corn and milk to a blender and process until smooth. Add it slowly to the mixture on the stove and simmer for another 2 minutes, or until thoroughly heated.
I added the cheddar cheese then, to make the broth a little more flavorful. You can save it to sprinkle in each individual bowl. If you have green onion tops, slice those up and sprinkle on top as well.

I can’t help but think that this would be good with corn tortilla chips, diced avocado or chopped cilantro.

It makes 4, 2-cup servings.