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Chicken Corn Chowder with Sweet Peppers Recipe

Chicken Corn Chowder with Sweet Peppers Recipe

6 serving

Red bell peppers and picante sauce transform an ordinary corn chowder into an extra special dish.



1 pound boneless, skinless chicken breast, cubed

1 teaspoon olive oil

1/2 cup each: chopped onion, red bell pepper

2 teaspoons minced garlic

2 cups cubed, peeled potatoes

1/2 cup reduced-sodium fat-free chicken broth

2 cans (15 ounces each) cream-style corn

1/3 cup picante sauce

Salt and pepper, to taste

Chopped black olives, as garnish


Saute chicken in oil in large saucepan until browned, 8 to 10 minutes; add onion, bell pepper, and garlic and saute 5 minutes. Stir in potatoes and broth; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Stir in corn and picante sauce; simmer, uncovered, until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with olives.


Per Serving:

Calories: 291

% of calories from fat: 17

Fat (gm): 3.9

Saturated fat (gm): 0.7

Cholesterol (gm): 46

Sodium (mg): 536

Protein (gm): 22

Carbohydrate (gm): 45.6

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