RebelYell18
12-17-2007, 03:52 PM
I wanted to make this Friday afternoon and freeze it. I'm not sure if its a good freezing soup or not. I don't freeze things much and don't know those "guidelines." Opinions appreciated! :)
Quick Chicken-Corn Chowder
You can have this soup on the table in less than 30 minutes.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeņo pepper, seeded and minced
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
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeņo; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Yield: 6 servings (serving size: about 1 cup)
CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); PROTEIN 19.1g; CHOLESTEROL 52mg; CALCIUM 165mg; SODIUM 668mg; FIBER 1.9g; IRON 0.4mg; CARBOHYDRATE 28.6g
Cooking Light, DECEMBER 2001
Quick Chicken-Corn Chowder
You can have this soup on the table in less than 30 minutes.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeņo pepper, seeded and minced
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
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeņo; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Yield: 6 servings (serving size: about 1 cup)
CALORIES 257 (28% from fat); FAT 8.1g (sat 4.4g,mono 2.4g,poly 0.8g); PROTEIN 19.1g; CHOLESTEROL 52mg; CALCIUM 165mg; SODIUM 668mg; FIBER 1.9g; IRON 0.4mg; CARBOHYDRATE 28.6g
Cooking Light, DECEMBER 2001