Smoked Chicken Chowder - 35g Carbs, 4g Fiber
From www.lifescript.com and FoodFit
The word chowder has its roots in the Latin "calderia," which
meant simply "cooking pot" or "place for warming." Indeed,
"calderia" also gave us the word cauldron. While a hot bowl
of chowder was once considered peasant food unworthy of
high-class palettes, modern-day variations of the dish are
nothing if not classy…
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth
6 small red potatoes
1 lb boneless, skinless smoked chicken breasts
2 cups reduced fat (2%) milk
1 red pepper, diced
1 tsp chopped, fresh dill
1. Put the bacon in a soup pot and heat over low heat.
2. Add the onion, celery, thyme and bay leaf, turn the heat up to
medium, and cook until the vegetables are soft, about 10 minutes.
3. Dice the potatoes and add them to the soup pot with the chicken
broth. Simmer until the potatoes are just tender, about 10 minutes.
4. Add the milk, peppers, chicken and dill and cook until the
chicken is just cooked through.
5. Remove the thyme and bay leaf. Adjust the salt and pepper to
taste.
Serving size: 1 cup
Nutrition Facts:
261 Calories, 5g Total Fat, 3g Saturated Fat, 22g Protein,
35g Total Carbs, 4g Dietary Fiber, 903mg Sodium,
17% Percent Calories from Fat, 32% Percent Calories from Protein,
51% Percent Calories from Carbs