| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Chicken, Corn, Healthwise, Main dishes | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Shredded carrot |
| 1 | c | Skim milk |
| 1/2 | c | Chicken broth |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Onion powder |
| 1 | Potato; peeled, cut in 1/2" chunks | |
| 4 | Chopped green onions | |
| 1/2 | lb | Boneless skinless chicken breasts, in 1" cubes |
| 2 | cn | (15 oz) cream-style corn |
| 1/2 | c | Shredded cheddar cheese |
| 1/4 | c | Mashed potato flakes |
INSTRUCTIONS
Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45 mg cholesterol, 8g fat. Nutritionist Chris Sagolla-Flood is an MSU grad with degrees in dietetics and foods and nutrition. Questions and comments can be sent to Chris Sagolia-Flood, Lansing State Joumaf, 120 E. Lenawee St., Lansing, MI 48919. MC formatting by bobbi744@sojourn.com Recipe by: Lansing State Journal, Oct. 28, '96 Posted to Digest eat-lf.v097.n237 by Roberta Banghart <bobbi744@sojourn.com> on Sep 19, 1997
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