Chicken Chowder
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 10g |
|---|---|
| Cholesterol | 60mg |
| Sodium | 450mg |
| Total Carbohydrates | 23g |
|---|---|
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 24g |
Ingredients
- 1 Tbsp. olive oil
- ½ cup onion; chopped
- ½ cup carrot; chopped
- ¼ cup celery; chopped
- 1 cup chicken broth
- 1 cup Almond Breeze Original Almondmilk or Almond Breeze Unsweetened Original Almondmilk
- 2 cups corn; fresh or frozen and thawed
- ½ tsp. dried thyme
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 2 cups rotisserie chicken; shredded
- Optional toppings: shredded cheddar cheese; thinly sliced celery; black pepper
Directions
- 1
Heat olive oil in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 5 minutes. Add chicken broth, almondmilk, corn, thyme, salt and pepper. Bring to a simmer and cook 5-8 minutes until corn is tender.
- 2
Transfer 2 cups to a blender and process until smooth. Add back to saucepan.
- 3
Add chicken and cook 2 minutes or until heated through.
- 4
Divide among 4 bowls. Top with shredded cheddar, celery and pepper, if desired.
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