| 1 cup chopped onions & 1/2 cup diced red bell pepper lightly sautéed in olive oil |
| 6 cups yellow corn with juices - frozen, canned or fresh |
| 2 cups pre-cooked chicken meat, chopped |
| 4 cups fat-free chicken broth |
| 1/2 cup Barber’s Buttermilk |
| 1 tbsp dried Italian seasoning |
| Dash of garlic powder |
| Salt & black pepper to taste |
| Dash of Cayenne |
- Heat chicken broth over med-high heat.
- Stir in onion-bell pepper mixture, corn and chicken meat.
- Add Italian seasoning, garlic powder, salt & black pepper and cayenne to taste.
- Bring chowder to low boil. Turn heat to low.
- Add Barber’s Buttermilk and stir.
- Taste and adjust seasonings. Serve hot with crusty French bread.
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