QUICK CHICKEN CORN CHOWDER

MAKES 4 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

1 tbsp 1

2

2 2 cups 2

1 1 tsp 1 vegetable oil onion, diced ribs celery, diced cloves garlic, minced fresh or frozen corn kernels yellow-fleshed potatoes (about 340 g), peeled and diced sweet red pepper, diced chopped fresh thyme bay leaf

In Dutch oven, heat oil over medium-high heat; cook onion, celery and garlic, stir ring occasionally, until softened, about 5 minutes. Stir in corn, potatoes, red pepper, thyme, bay leaf, paprika, salt and pepper; cook, stirring, for 3 minutes.

Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Discard bay leaf.

Using immersion blender, purée soup until almost smooth with a few chunks remaining. Stir in chicken and cream; cook until heated through, about 2 minutes.

PER SERVING about 391 cal, 27 g pro, 17 g total fat (6 g sat. fat), 37 g carb, 4 g fibre, 88 mg chol, 688 mg sodium, 731 mg potassium. % RDI: 6% calcium, 14% iron, 20% vit A, 102% vit C, 25% folate.