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Chicken And Vegetable Chowder Recipe
|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)|
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 mg
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
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.