Jalapeño Chicken and Corn Chowder

Jalapeño Chicken and Corn Chowder
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Terry Doran/Mittera (photography); Caroline Tremmel/Mittera (food styling).
Summary

This hearty main-dish chowder is full of chunky goodness, including sweet corn and juicy chicken. Jalapeño peppers give it a touch of spicy heat. Pair it with a light arugula salad and a serving of fresh watermelon for a perfect summer meal.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
 

This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    25 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 180

  • Total Fat 3.5g
    • Saturated Fat 0.5g
  • Cholesterol 30mg
  • Sodium 130mg
  • Total Carbohydrate 21g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 18g
  • Potassium 550mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Ingredients

Ingredients

  • olive oil
    1 tbsp
  • medium yellow onion (peeled and chopped)
    1
  • medium carrots (peeled and chopped)
    2
  • celery (chopped)
    2 stalks
  • medium jalapeño peppers (seeded and chopped)
    2
  • garlic (peeled and smashed)
    2 clove
  • ears sweet corn (kernels cut off the cob (or 4 cups frozen kernels, thawed and drained))
    4
  • no-salt seasoning (such as Mrs. Dash)
    1 tbsp
  • black pepper
    1/2 tsp
  • fat-free, low-sodium chicken broth
    4 cup
  • cooked chicken breast (chopped)
    2 cup
  • plain nonfat Greek yogurt (non-fat)
    1 cup
Directions

Directions

  1. Heat the oil in a large soup pot over medium heat. Add the onion, carrot, celery, jalapeño, garlic, and corn and sauté for 5 to 7 minutes.

  2. Add the no-salt seasoning, black pepper, and chicken broth. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes.

  3. Remove the pot from the heat and puree about half of the soup, using an immersion blender or an upright blender. If using an upright blender, puree in batches and be sure not to overfill the blender. Return the puree to the pot.

  4. Add the chicken and heat through. Remove the pot from the heat.

  5. Stir in the yogurt and serve. Do not boil the soup once the yogurt is added.

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