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CHICKEN AND CORN CHOWDER

2 tsp canola oil
1 cup chopped yellow onion
3/4 lb boneless skinless chicken pieces, cut into 1/2-inch pieces
1/2 tsp freshly ground black pepper
1 can (14 3/4-oz) cream-style corn
1 cup reduced-sodium chicken broth
1 cup frozen whole-kernel corn
1 jar (2-oz) diced pimientos, drained
1/2 cup packaged garlic-flavored croutons

Heat the oil in a large saucepan over medium heat.  Add the onion and cook for 5 minutes.

Add the chicken and pepper, cooking a couple of minutes more until the chicken is no longer pink.  Stir often during cooking. 

Add the cream-style corn, chicken broth, whole-kernel corn, and pimientos.  Bring the mixture to a boil over high heat.  Reduce the heat and simmer uncovered 6 to 8 minutes or until chicken is cooked through.

To serve, ladle into shallow bowls and top with the croutons.

Yield: 4 servings
Per serving: 271 calories, fat (1 g sat) 5g, protein 25 g, carbs 35 g, chol 51 mg, dietary fiber 3 g, sodium 565 mg
Dietary Exchanges: 2 starch, 2 meat

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