Corn and Chicken Chowder

• 2 14-ounce cans no-salt-added cream-style corn
• 2 cups frozen whole-kernel corn
• 2 cups fat-free milk
• 2 4.5- to 5-ounce cans white chicken chunks in water, drained
• 1/4 cup minced red or green bell pepper
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (white preferred)

1. In a medium saucepan, stir together the corns, milk, and chicken.
2. Heat over low heat for 5 minutes, stirring occasionally.
3. Stir in the remaining ingredients.
4. Increase the heat to medium low and cook for 3 to 4 minutes, or until the soup just begins to simmer.
5. Simmer for 3 minutes, or until hot.
6. Reduce the cream-style corn to 1 can.
7. Increase the whole-kernel corn to 3 cups.
8. Substitute 1 to 1 1/2 cups grated low-fat Cheddar cheese for the chicken.
9. (Per Serving)
10. Calories: 226
11. Total Fat: 2.0g
12. Saturated: 0.0g
13. Trans: 0.0g
14. Polyunsaturated: 1.0g
15. Monounsaturated: 0.5g
16. Cholesterol: 22mg
17. Sodium: 263mg
18. Carbohydrates: 41g
19. Fiber: 3g
20. Sugars: 11g
21. Protein: 17g
22. Dietary Exchanges
23. 2 1/2 Starch
24. 2 Very Lean Meat
25. (Per Serving)
26. Calories: 199
27. Total Fat: 2.5g
28. Saturated: 1.0g
29. Trans: 0.0g
30. Polyunsaturated: 0.5g
31. Monounsaturated: 1.0g
32. Cholesterol: 7mg
33. Sodium: 380mg
34. Carbohydrates: 36g
35. Fiber: 3g
36. Sugars: 10g
37. Protein: 12g
38. Dietary Exchanges
39. 2 1/2 Starch
40. 1 1/2 Very Lean Meat

salt, corn, milk, red, thyme, salt, pepper

Taken from www.epicurious.com/recipes/food/views/corn-and-chicken-chowder-375597 (may not work)