E V E R Y D A Y E A S Y
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Simply Supper
In and out of the kitchen with time to spare— and with five
economical, summer-fresh dishes to hit the hunger spot.
by PEG SMITH photos ANDY LYONS food styling JILL LUST
START TO FINISH:
30
minutes
BUDGET: $
2.05
per serving
FRESH CORN & CHICKEN CHOWDER
12
oz. skinless, boneless chicken breast halves
or chicken thighs
4
fresh ears of sweet corn
1
32-oz. container reduced-sodium chicken broth
i
small green sweet pepper, chopped (V2 cup)
1
cupmilk
1
V
a
cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)
1
. In Dutch oven combine chicken, corn, and broth. Cover; bring to boiling
over high heat. Reduce heat. Simmer 12 minutes or until chicken is no
longer pink. Remove chicken and corn to cutting board.
2
. Add
h alf
the sweet pepper to broth in Dutch oven. Stir in milk and potato
flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using
a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch
oven; heat through. Season to taste with salt and pepper. Sprinkle each
serving with remaining sweet pepper and crushed red pepper. SERVES4.
EACH SERVING269
cal,3gfat (1 gsat.fat), 54 mgchol, 721 mg sodium, 33gcarbo,
3
gfiber, 29gpro. Daily Values:
8
% vit. A, 58% vit. C, 9% calcium,
8
% iron.
BETTER HOMES AND GARDENS AUGUST 2009 1 7 5
