Cottage cheese and skim milk replace the cream in this rich-tasting chowder that's so thick and creamy, you won't believe it's so low in fat. And what a great use for leftover chicken.
Makes 4 servings
(1¼ cups each serving)
1 cup sliced mushrooms
1 cup low-fat (1%) cottage cheese
1 cup skim milk
3 cups low-sodium chicken or vegetable broth (or 3 cups of water and 3 packets low-sodium instant chicken- or vegetable-flavored broth mix)
2 tablespoons dried chives
1 teaspoon paprika
⅛ teaspoon pepper
⅛ teaspoon ground nutmeg
6 ounces cooked chicken, cut into small cubes, skin discarded (l ½ cups)
Place mushrooms in a medium saucepan over medium heat. Cook, stirring frequently, until tender, 3 to 5 minutes. Add small amounts of water if necessary (about a tablespoon at a time), to prevent sticking.
In a blender, combine cottage cheese and milk.
Blend until smooth.
Add to saucepan.
Add remaining ingredients, except chicken.
Heat over low heat, stirring constantly, until mixture just starts to boil. Add chicken. Cook, stirring, until heated through. Serve.
Each Serving Provides
Total Fat 2.7g
Total Carbohydrate 6.3g
Dietary Fiber 0.3g
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