1/2 cup Shredded carrot
1 cup Skim milk
1/2 cup Chicken broth
1/4 tsp Black pepper
1/4 tsp Onion powder
1 Potato, peeled, cut in 1/2" chunks
4 Chopped green onions
1/2 lb Boneless skinless chicken breasts, in 1" cubes
2 can (15 oz) cream-style corn
1/2 cup Shredded cheddar cheese
1/4 cup Mashed potato flakes
|
|
Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45 mg cholesterol, 8g fat.
Nutritionist Chris Sagolla-Flood is an MSU grad with degrees in dietetics and foods and nutrition. Questions and comments can be sent to Chris Sagolia-Flood, Lansing State Joumaf, 120 E. Lenawee St., Lansing, MI 48919. MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, Oct. 28, '96
Posted to Digest eat-lf.v097.n237 by Roberta Banghart <bobbi744@sojourn.com> on Sep 19, 1997
|
|
