Chicken Corn Chowder

This soup is easy to make and relatively healthy but still has good flavor.

CHICKEN CORN CHOWDER:

2 slices bacon (I usually use Turkey bacon because that is what we have)
1/4 c. chopped onions
3 T. water
2 c. low-sodium chicken broth
1 package (10 oz.) frozen corn
2 potatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
2 c. skim milk
2 c. cooked chicken or turkey (light meat), chopped


Cook bacon till crisp in a large heavy saucepan. Drain bacon, wiping drippings from saucepan with a paper towel. Crumble bacon and set aside.
In same saucepan, cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes,  salt, and pepper. Bring to a boil. Reduce heat; cover and summer until vegetables are tender, about 15 minutes.

Stir flour into milk until smooth. Pour into vegetable mixture and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2-3 minutes more, until heated through. Top with crumbled bacon. Makes 6 servings.

NUTRITION (PER SERVING): 235 calories

Total fat: 3 g (11% of calories)
Protein: 28 g (48% of calories)
Carbohydrates: 24 g (41% of calories)
Cholesterol: 50 mg
Sodium: 515 mg

This recipe would be great with other veggies added (celery, carrots, etc) or some added Ham chunks.