Chicken and Corn Chowder

Here is a delicious, hearty chowder you will love!

2 tsp Canola oil

1 c Chopped onion

3/4 lb  Boneless, skinless chicken breasts or chicken tenders, thawed and cut into 1/2 in chunks

1/2 tsp Black pepper

1 can (14 3/4oz) Cream style corn

1 c Reduced sodium chicken broth

1 c Frozen whole kernel corn

1 jar (2oz)  Diced pimentos, drained or 1/4 c chopped, drained, bottled, roasted red bell peppers

1/2 c Packed garlic or herb croutons

Heat oil in large saucepan over medium heat.  Add onion; cook 5 minutes.  Add chicken and pepper; cook 2 minutes or until chicken is no longer pink on the outside, stirring frequently.  Add cream style corn, broth, kernel corn, and pimentos; bring to a boil over high heat.  Reduce heat, simmer uncovered 6-8 minutes or until chicken is cooked through.  Ladle into shallow bowls; top with croutons.

Serves 4.  Per 1-1/4 c serving:  271 calories, 5 g fat, 1 g saturated fat, 51 mg cholesterol, 565 mg sodium, 35 g carbohydrate, 3 g fiber, 25 g protein.

Recipe from "Diabetic Cooking" magazine