Low-Fat Chicken Chowder

• 2 whole medium chicken breasts, skinned and boned
• 1 c. water
• 1 medium onion, chopped
• 1 medium carrot, shredded
• 1 clove garlic, minced
• 2 tsp. instant chicken bouillon granules
• 1/8 tsp. ground red pepper
• 1 medium potato, peeled and cut up
• 1 (12 oz.) can (1 1/2 c.) evaporated skimmed milk
• 1 Tbsp. cornstarch
• 2 Tbsp. snipped chives

1. In a saucepan, combine chicken, water, onion, carrot, bouillon granules, garlic and pepper.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 10 minutes.
4. Stir in potato.
5. Simmer, covered, about 15 minutes more or until chicken and potato are tender.
6. Remove chicken.
7. When cool enough to handle, cut chicken into bite-size pieces.
8. Return to saucepan.
9. Mash potato slightly.
10. Combine milk and cornstarch; add to saucepan.
11. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
12. Ladle into soup bowls; sprinkle with chives.
13. Makes 4 servings.

chicken breasts, water, onion, carrot, clove garlic, instant chicken, ground red pepper, potato, milk, cornstarch, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363129 (may not work)