Low-Fat Chicken Corn Chowder

Name: Low-Fat Chicken Corn Chowder
Ingredients: 1 medium onion, chopped; 2 (14 1/2 ounce) cans low-fat chicken broth; 1 (16 ounce) package frozen white corn; 2 (10 ounce) cans white meat chicken, drained; 1 (10 3/4 ounce) low-fat condensed cream of chicken soup; 1/2 cup orzo pasta, uncooked; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried basil; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 cup skim milk; 2 tablespoons all-purpose flour

13 ingredients

5 steps

Ingredients

1 medium onion, chopped
2 (14 1/2 ounce) cans low-fat chicken broth
1 (16 ounce) package frozen white corn
2 (10 ounce) cans white meat chicken, drained
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
1/2 cup orzo pasta, uncooked
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup skim milk
2 tablespoons all-purpose flour

Directions

1

In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
2

To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
3

Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
4

In a small bowl, stir together milk and flour until smooth.
5

Slowly add to pot and simmer 5 more minutes.