Quick Chicken and Corn Chowder

Name: Quick Chicken and Corn Chowder
Total time: 40
Yield: 6
Ingredients: 1 tablespoon olive oil; 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces; ½ cup chopped onion; ½ cup chopped red bell pepper; 1 clove garlic, minced; 4 cups low-sodium chicken broth; 1 ½ cups frozen corn; 1 cup skim milk; 1 tablespoon cornstarch, or more as needed; 1 cup white beans, drained and rinsed; 1 cup shredded Cheddar cheese; ½ teaspoon salt (Optional); ¼ teaspoon ground black pepper

Recipe by drrckbr from allrecipes.com

Dinner,Lunch 40 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
•

½ cup chopped onion
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½ cup chopped red bell pepper
•

1 clove garlic, minced
•

4 cups low-sodium chicken broth
•

1 ½ cups frozen corn

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1 cup skim milk
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1 tablespoon cornstarch, or more as needed
•

1 cup white beans, drained and rinsed
•

1 cup shredded Cheddar cheese
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½ teaspoon salt (Optional)
•

¼ teaspoon ground black pepper

Instructions

Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.