Cooking Light Chicken Corn Chowder. Cook for 3 minutes or until tender stirring frequently. In a Dutch oven brown chicken and onion in butter until chicken is no longer pink.
In a Dutch oven brown chicken and onion in butter until chicken is no longer pink. Stir in flour and cook 2 minutes stirring constantly. Cover and simmer for 5 minutes.
Add the chicken potatoes carrots and celery and reduce heat to a simmer.
34 teaspoon freshly ground black pepper. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Add the chicken potatoes carrots and celery and reduce heat to a simmer. 1 teaspoon kosher salt.