Soups...

Chicken Corn Chowder

1 tsp. vegetable oil
1/2 lb. potatoes, unpeeled and diced
1 lb. cooked chicken breast without skin, cut in 1 inch cubes
1-2 green onion, sliced
2 Tbsp. flour
1 chicken bouillon, envelope
2 C. lowfat milk
1 can creamed corn


In 3 quart casserole, put oil and potatoes.

Cook covered on High for 6-7 minutes, until tender, stirring once half way through cooking.

Sprinkle flour over chicken to blend.

Add bouillon, milk and corn.

Cook, covered on High 8-10 minutes until mixture comes to a boil and thickens slightly.

Stir occasionally.

Season with salt and pepper to taste.


This is a quick and easy soup recipe.