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Cheesy Chicken Corn Chowder Recipe
|Whole chicken breast||8 Ounce, halved lengthwise (1 In Number)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned whole kernel corn||8 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded sharp american cheese||2 Ounce (1/2 Cup)|
|Chopped pimiento||2 Tablespoon|
Serving size: Complete recipe
Calories 951 Calories from Fat 395
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 18.9 g94.6%
Trans Fat 0.1 g
Cholesterol 220.5 mg
Sodium 2242.7 mg93.4%
Total Carbohydrates 57 g18.9%
Dietary Fiber 7.7 g30.7%
Sugars 24.8 g
Protein 81 g161.6%
Vitamin A 43.9% Vitamin C 54%
Calcium 56.8% Iron 32%
*Based on a 2000 Calorie diet
Bring to boiling.
Reduce heat; cover and simmer till tender, 15 to 20 minutes.
Remove chicken; cool slightly.
Discard skin and bones; cut up meat.
Return chicken to broth; stir in soup, undrained corn, milk, cheese, and pimiento.
Cook, uncovered, till heated through, about 10 minutes, stirring occasionally.