* Exported from MasterCook *
Crock Pot Chicken Chowder Recipe
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped carrots
1 cup skim milk
1 cup low sodium chicken broth
1/8 teaspoon white pepper
1 onion -- chopped
2 cloves garlic -- minced
1 potato -- peeled and cubed
1/2 pound boneless skinless chicken breasts -- cut into 1" pieces
2 cans creamed corn -- (15-ounces each)
1/4 cup dried potato flakes
1/2 cup grated Parmesan cheese
Combine all ingredients except dried potato flakes and cheese in slow
cooker. Cover and cook on low for 5-6 hours or until potatoes are tender
and chicken thoroughly cooked. Add potato flakes and stir well to combine.
Serve hot; sprinkle each bowl with 2 T. cheese.
Serves 4
ChupaNote: I didn't have dried potato flakes to use as a thickener. I used
2 T of instant tapioca, crushed, added to the insert half an hour before
serving; cook on high for the last half hour or so, stirring the tapioca
in well.
Very bland. Next time I'll add a tablespoon of poultry seasoning, much
more pepper, and 1/2 cup frozen peas (rinsed in cold water) when I add the
thickening agent. I left off the cheese, and sprinkled fresh minced
parsley on the chowder.
Source:
"Healthy Recipes for Diabetics: Crock Pot Cooking by NetWellness"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 242 Calories; 4g Fat (15.2%
calories from fat); 25g Protein; 28g Carbohydrate; 2g Dietary Fiber; 42mg
Cholesterol; 578mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4603 0
