CHICKEN CORN CHOWDER

I wasn't going to post this because the picture is so poor, but after having it for dinner, I had to share it. This is a "fast and lean" recipe from the cookbook of the same name written by a food editor of Prevention magazine. A sidebar explained that cream-style corn is actually creamless, though the canned variety contains cornstarch and sugar in addition to crushed corn.

Serves 4
1 tsp olive oil
3/4 lb skinless chicken breasts, cut into 1/2 inch cubes
1 small onion, chopped
2 cloves garlic, minced
1 medium potato, cut into 1/2 inch cubes
1/2 cup fat free, reduced sodium chicken broth
1 can (15 oz) cream-style corn
2 cups skim milk
1 cup corn kernels (cooked)
4 oz pimentos, drained and chopped
dash of cayenne
3 tbs chopped parsley

Warm the oil in a 4 qt pot for 1 minute. Add the chicken and saute until lightly browned, about 6 minutes. Transfer the chicken to a plate and cover to keep warm. Place the onions and garlic in the same pot and saute  until translucent, about 3 minutes. Stir in the potato and broth, cover and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Use a potato masher or immersion blender to mash the mixture. Stir in the cream-style corn, milk, corn, pimentos, cayenne, and chicken. Cover the pot and cook until the soup is hot and slightly thickened, 10-15 minutes. Don't let the soup boil. Top each serving with parsley.
(NI per serving: 385 calories, 5.1 g fat, 74 mg cholesterol, 461 mg sodium, 4.4 g fiber)
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TASTE NOTES:
Thick, hearty, and sweet, this is just what you want chowder to be. DSO thinks it would be equally delicious with crab. I agree. I'm quite sure we'll be testing that theory soon.