This recipe comes from Fitness Food. A hearty – but healthy! – chowder made with chicken, corn, and veggies.

Lisa says:

What’s with all the poaching this week? And isn’t poaching illegal?

Chris says:

Different kind of poaching. But I know what you mean — the enchiladas, the tuna, now this. Not sure. Maybe it’s like when all of a sudden there’s 20 zombie movies coming out, or books being written about Ben Franklin or something.

Lisa says:

Wait a minute — why is this “Ecuadorian” Chicken Corn Chowder?

Chris says:

Well, it’s not really, but that’s where these bowls that Thad and Abbie got for us are from.

Lisa says:

Sneaky! Well, it’s still really good, in spite of your false advertising.

Chris says:

…and the portions are huge!

Ecuadorian Chicken Corn Chowder
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1/2 lb chicken breast fillet
4 cups chicken stock
1 large onion, diced
2 potatoes, diced
1 stalk celery, diced
1 large carrot, grated
14 1/2 oz can creamed corn
11 oz can corn kernels, drained
1/2 cup skim milk
3 tbsp parsley, finely chopped

Cut 2-3 slits across the thickest part of the chicken fillet. Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through. Remove the chicken and set aside. When cool, use two forks to shred.
Add the onion, potatoes, celery, and carrot to the stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are done.
Stir in the creamed corn, corn, milk, chicken, and parsley, and stir until heated through.

4 Servings