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Creamy Southwest Chicken and Corn Chowder

 3 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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Southwest flavors in an easy corn and potato chowder.

Ingredients

Chowder

1
bag (24 oz) frozen corn & butter sauce
1
bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
cup Progresso™ chicken broth (from 32-oz carton)
2
cups shredded cooked chicken
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (12 oz) evaporated milk

Toppings, If Desired

Sour cream
Chopped green onions

Directions

  • 1 Cook frozen vegetables as directed on bags, using minimum cook time.
  • 2 In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
  • 3 Serve hot with toppings.

Expert Tips

Also top this flavorful chowder with tortilla chips.

Nutrition Information

No nutrition information available for this recipe.

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