Adventures are Better Together

I am working on getting more ready-to-go dinners in the freezers so on the nights that we don’t feel like cooking we don’t go out. I was in a soup mood and while asking about Potato Cheese soup someone sent me this recipe. It sounded good, and easy, and perfect for some leftover chicken I had that I wanted to do something with.

Quick Chicken-Corn Chowder
Adapted from Cooking Light.

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 potatoes, peeled and diced into bite-sized pieces
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Directions

1. In a large saucepan melt the butter over medium heat.
2. Add onion, celery, and potato, cook for 3 minutes or until tender stirring frequently.
3. Add flour, cook 1 minute stirring constantly.
4. Stir in milk and remaining ingredients.
5. Bring to a boil, cook until thick (about 5-10 minutes).
6. Serve and enjoy!

This was a fairly simple corn chowder and both DH and I liked it. I think DH’s favorite part was the chunks of chicken in it. It made about 6 servings, I froze two dinners in a ziplog bag in the freezer.