Low-Fat Chicken Chowder

Name: Low-Fat Chicken Chowder
Ingredients: 2 whole medium chicken breasts, skinned and boned; 1 c. water; 1 medium onion, chopped; 1 medium carrot, shredded; 1 clove garlic, minced; 2 tsp. instant chicken bouillon granules; 1/8 tsp. ground red pepper; 1 medium potato, peeled and cut up; 1 (12 oz.) can (1 1/2 c.) evaporated skimmed milk; 1 Tbsp. cornstarch; 2 Tbsp. snipped chives

11 ingredients

13 steps

Ingredients

2 whole medium chicken breasts, skinned and boned
1 c. water
1 medium onion, chopped
1 medium carrot, shredded
1 clove garlic, minced
2 tsp. instant chicken bouillon granules
1/8 tsp. ground red pepper
1 medium potato, peeled and cut up
1 (12 oz.) can (1 1/2 c.) evaporated skimmed milk
1 Tbsp. cornstarch
2 Tbsp. snipped chives

Directions

1

In a saucepan, combine chicken, water, onion, carrot, bouillon granules, garlic and pepper.
2

Bring to boiling; reduce heat.
3

Cover and simmer for 10 minutes.
4

Stir in potato.
5

Simmer, covered, about 15 minutes more or until chicken and potato are tender.
6

Remove chicken.
7

When cool enough to handle, cut chicken into bite-size pieces.
8

Return to saucepan.
9

Mash potato slightly.
10

Combine milk and cornstarch; add to saucepan.
11

Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
12

Ladle into soup bowls; sprinkle with chives.
13

Makes 4 servings.