Chicken Corn Chowder

Ingredients

• 2 cups Cooked chicken, cubed
• 4 Baking potatoes, cubed
• 1 Onion, chopped
• 2 Large carrots, chopped
• 1 Green pepper, chopped
• 1 lb. Frozen corn
• 6 cups Broth (chicken or vegetable)
• 1 cup 1% Milk
• Pepper to taste

Directions

Combine ingredients in a large stockpot EXCEPT for the milk and pepper.  Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove 5 cups of the soup from the pot and blend until smooth in a blender. Return to pot. Stir in milk and pepper and heat until warm.

Recipe courtesy of Alli Johnsen.

Nutritional Information:  Makes 4 servings. Calories per serving: Calories 364, Fat 4.5 g, Carbohydrate 52.8 g, Protein 31.2 g