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| 1/2 Tasse | carrot shredded |
| 1 Tasse | skim milk |
| 1/2 Tasse | chicken broth |
| 1/4 Teelöffel | black pepper |
| 1/4 Teelöffel | onion powder |
| 1 | Potato; peeled, cut in 1/2" chunks |
| 4 | green onions chopped |
| 1/2 x ca. 450 g | Boneless skinless chicken breasts, in 1" cubes |
| 2 Dose | (15 oz) cream-style corn |
| 1/2 Tasse | cheddar cheese shredded |
| 1/4 Tasse | Mashed potato flakes |
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Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45 mg cholesterol, 8g fat.
Nutritionist Chris Sagolla-Flood is an Msu grad with degrees in dietetics and foods and nutrition. Questions and comments can be sent to Chris Sagolia-Flood, Lansing State Joumaf, 120 E. Lenawee St., Lansing, Mi 48919. Mc formatting by bobbi744@sojourn. Com
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