- Recipes Home
- Interest Groups
Chicken And Vegetable Chowder Recipe
|Boneless skinless chicken breasts||1 Pound, cut into pieces|
|Frozen broccoli cuts||10 Ounce|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced mushrooms||4 1⁄2 Ounce (1 Jar, Drained)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Whole kernel corn||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Canned cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Half and half||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1010 Calories from Fat 206
% Daily Value*
Total Fat 21 g32.7%
Saturated Fat 10.4 g51.9%
Trans Fat 0.1 g
Cholesterol 308.2 mg
Sodium 3231 mg134.6%
Total Carbohydrates 73 g24.4%
Dietary Fiber 14.1 g56.4%
Sugars 17 g
Protein 126 g252.7%
Vitamin A 588.1% Vitamin C 474.1%
Calcium 44.1% Iron 46%
*Based on a 2000 Calorie diet
Cover and cook on LOW 5 hours or until vegetables are tender and chicken is no longer pink in center.
Stir in half-and-half.
Turn to HIGH.
Cover and cook 15 minutes or until heated through.