Potato corn & chicken chowder
1-5PP, 5SP green, 2SP blue, 1SP purple
- 2 cups shredded cooked chicken
- 2 cups potatoes, peeled and diced
- 1/4 cup diced red onion
- 1/2 cup carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups frozen corn
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can low fat Campbell's cream of chicken soup, 284ml
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
To cook the chicken I usually do this in the crockpot, add chicken breasts with some chicken broth, and cook on high for 3-4 hours, I like doing this weekly so I always have shredded chicken in the fridge. After 3-4 hours it should shred nicely with a couple of forks.
Peel and chop the potatoes and carrots. Dice the celery and red onion.
Add all of the vegetables, potatoes, and chicken to the crockpot. Pour in the broth and soup, then stir in the seasoning. Mix well, cook on high for 3-4 hours or low for 7-8 hours.
When there is about 30 minutes left on the cooking time, use a potato hand masher and lightly mash the potatoes while they are in the crockpot, this will help give it a creamier texture. Makes 8- 1 cup servings.
Personal Points- 1-5 depending on your 0PP foods
Smart Points- green- 5 using SP calculator
Smart Points- blue- 2 using SP calculator
Smart Points- purple- 1 using SP calculator
Points Plus- 4 using a PP calculator
Nutritional info...Calories 221..Fat 1.7g...Sat fat 0.7g...Carbs 29.7g...Fiber 1.7g...Sugar 5.6g...Sodium 239.5mg...Protein 13.8g using My Fitness Pal *note- these numbers include all ingredients.