Chicken Corn Chowder

Ingredients

• 4-ounce boneless, skinless chicken breast, diced
• 1 10 ounce can lowfat, condensed cream of broccoli and potato soup
• 1-1/2 cups skim milk
• 2 cups frozen corn kernels
• 14-ounce can stewed diced tomatoes, no-added-salt

Allergens: Milk

Method

1. Toast corn kernels under broiler for 3-5 minutes or until golden brown. Place all items in medium-sized sauce pan and bring to a boil over medium-high heat.
2. Stir well and reduce to a simmer, stirring occasionally. Cook for 5-7 minutes or until chicken is done and corn is tender. Serve in soup bowl. Optional garnish: dots of tabasco on top.