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Southwest Chicken And Corn Chowder Recipe
|Canned chicken broth||16 Ounce (2 Cups, 1 Can, Healthy Request)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Chunky salsa||3⁄4 Cup (12 tbs) (Mild, Medium Or Hot)|
|Canned cream-style corn||16 Ounce (2 Cups, 1 Can)|
|Skinned boned chicken breast||16 Ounce, cut into 42 pieces (Uncooked)|
|Frozen whole-kernel corn||1⁄2 Cup (8 tbs), thawed|
|Diced raw potatoes||1 Cup (16 tbs)|
|Dried parsley flakes||1 Teaspoon|
Serving size: Complete recipe
Calories 1361 Calories from Fat 249
% Daily Value*
Total Fat 27 g42.3%
Saturated Fat 7.2 g36%
Trans Fat 0.1 g
Cholesterol 287.5 mg
Sodium 4723.4 mg196.8%
Total Carbohydrates 138 g45.9%
Dietary Fiber 14.6 g58.5%
Sugars 36.5 g
Protein 132 g263.1%
Vitamin A 51.2% Vitamin C 76.5%
Calcium 31.1% Iron 87.1%
*Based on a 2000 Calorie diet
In prepared container, combine chicken broth, chicken soup, and salsa.
Stir in cream-style corn.
Add chicken, whole-kernel corn, potatoes, and parsley flakes.
Mix well to combine.
Cover and cook on Low for 6 to 8 hours.
Mix well before serving.