Makes 6 (1 1/3 cup) servings 3 Better Balance Bites/Blue Points
Calories 192 Fat 2.9g Carbs 21.8g Protein 17.9g
Ingredients
· 3/4 lb russet potatoes, about 2 medium, peeled and diced in 1/2” cubes
· 3/4 lb boneless, skinless chicken breast (about 1 large breast)
· 1 small OR 1/2 medium onion, diced
· 2-3 ribs celery, diced
· 2 (15 oz) cans of whole kernel corn, drained, OR 3 cups frozen corn
· 2 1/2 cups low-sodium chicken broth
· 1/2 cup fat-free half and half (I used Hood brand)
· 1 can Campbell’s 98% Fat-free Cream of Chicken Condensed Soup
· 1 tsp salt, or to taste
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp dried thyme
· 1/2 tsp ground black pepper, or to taste
· Pinch of cayenne, optional
· OPTIONAL (Not included in nutrition facts) 6 cooked slices center-cut bacon, crumbled
Directions
1. In a 4- to 6-quart slow cooker, spread the potatoes on the bottom of the slow cooker. Lay the chicken breast on top of the potatoes, followed by the rest of the ingredients (EXCEPT the bacon, if using).
2. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes reach your desired doneness.
3. Take the chicken from the slow cooker and shred it into bite-sized pieces.
4. While the chicken is out of the pot, take out 2 1/2 cups of the chowder (making sure most of it is potatoes and corn!) and put it in a blender. Remove the fill cap from the blender lid (the removable piece from the center), put the lid on, cover the hole loosely with a kitchen towel, and puree until thick and smooth, about a minute or two. (Do NOT blend hot items with the fill cap in place! It could build pressure and blow the lid off!)
5. Return the pureed chowder to the slow cooker along with the shredded chicken and stir it all together. Serve and enjoy!
Note:
· You can use a stick blender but be sure not to puree all of the veggies and DO NOT use a slow-cooker liner!
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