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Chicken And Vegetable Chowder

Chef.at.Home's picture
Ingredients
  Boneless skinless chicken breasts 1 Pound, cut into 1-inch pieces
  Frozen broccoli cuts 10 Ounce
  Sliced carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Whole kernel corn 1⁄2 Cup (8 tbs)
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 jar)
  Garlic 2 Clove (10 gm), minced
  Dried thyme leaves 1⁄2 Teaspoon
  Canned reduced sodium chicken broth 14 1⁄2 Ounce (1 can)
  Canned condensed cream of potato soup 10 3⁄4 Ounce (1 can)
  Half and half 1⁄3 Cup (5.33 tbs)
Directions

COMBINE all ingredients except half-and-half in slow cooker.
Cover and cook on LOW 5 hours or until vegetables are tender and chicken is no longer pink in centers.
Stir in half-and-half.
Turn to HIGH.
Cover and cook 15 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1058 Calories from Fat 219

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 7.4 g37.1%

Trans Fat 0.1 g

Cholesterol 315.7 mg105.2%

Sodium 3591.3 mg149.6%

Total Carbohydrates 81 g26.9%

Dietary Fiber 12.9 g51.6%

Sugars 11.9 g

Protein 127 g254.4%

Vitamin A 583.9% Vitamin C 474.1%

Calcium 44.3% Iron 39.5%

*Based on a 2000 Calorie diet

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Chicken And Vegetable Chowder Recipe