Chicken Corn Chowder

Day two of 12 Days of Oscar brings us another film that was nominated for but did not win an Oscar.  The 2006 film The Devil Wears Prada features Anne Hathaway as recent college graduate Andrea “Andy” Sachs.  Andy takes a job as the junior personal assistant to Miranda Priestly (Meryl Streep), the editor-in-chief of fashion magazine Runway. Initially very awkward and having difficulties with her new job, Andy begins to dress more stylishly and learn the ropes but also begins to have problems with her personal life.  Meryl Streep’s work in The Devil Wears Prada earned her a nomination for Best Actress in a Leading role (she lost to Hellen Mirren for her role in The Queen).  The Devil Wears Prada also was nominated for Best Costume Design with Marie Antoinette taking home the Oscar instead.

There’s a great scene in the film where Andy is having lunch at the office cafeteria on her first day.  As she ladles soup into a cup, Runway‘s Art Director Nigel (Stanley Tucci) tells her “Corn chowder.  That’s an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder.”  While typical corn chowder recipes call for large amounts of cream (and sometimes even larger amounts of cheese), corn chowder doesn’t have to be a fat-laden nightmare. This recipe lightens up a favorite and after serving this to Lane and the kids I can safely say no one will miss the heavy cream.  If you make some chicken ahead of time this comes together in well under half an hour.  Next time, I’m making a double batch.

quick chicken corn chowder

Quick Light Chicken-Corn Chowder

Ingredients:

  • 2 Tbsp. butter
  • 1/4 C. chopped onion
  • 1/4 C. chopped celery
  • 1 jalapeno pepper, seeds removed, minced
  • 2 Tbsp. all-purpose flour
  • 3 C. 2% reduced-fat milk
  • 2 C. chopped roasted skinless, boneless chicken breasts (about 2 breast halves- this can be done ahead of time)
  • 1 1/2 C. fresh or frozen corn kernels
  • 1 tsp. fresh or 1/4 tsp. dried thyme
  • 1/4 tsp. ground pepper
  • 1/8 tsp. salt
  • 1 14 3/4 oz can cream-style corn

Directions:

Melt the butter in a large Dutch oven over medium heat.

Add onion, celery, and jalapeno and cook for 3 minutes or until tender, stirring frequently.

Add the flour and cook for 1 minute, stirring constantly.

Stir in the milk and remaining ingredients.

Bring to a boil and cook until thick (about 5 minutes).

Makes 6 servings (about 1 C. each).

Source: Cooking Light

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