Thoughtless Thursday: Chicken Corn Chowder

We had roast chicken for dinner the other night, which meant we had half a chicken left to do something with.  Soup was the thing because I wanted something I didn’t have to babysit.  Soup is another one of those blank slate dishes where I often start tossing things in to see what I come up with.  This wound up being a variation on my Spicy Corn Chowder, and hubby declared it to be right up there with Taco Soup (which is a family favorite).  It works out to 3 servings at 384 calories and 4.9 grams of fat.   It’s my second offering to Souper Sunday this week at Kahakai Kitchen.

Ingredients:

• 1/2 roasted or rotisserie chicken
• 1 cup corn
• 1 can creamed corn
• 1 Tbsp minced garlic
• 1 Tbsp minced, dried onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can rotel
• 1 1/2 cups chicken stock
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 heaping Tbsp masa flour
• 4 oz. fat free cream cheese

Directions:

1. Combine the first 12 ingredients in the crock pot.
2. Cook on low for 5-7 hours.
3. An hour before serving, add the masa flour
4. Half an hour before serving, add the cream cheese and stir until well combined.
5. Enjoy!

Printable version.