Creamy Southwest Chicken and Corn Chowder

Creamy Southwest Chicken and Corn Chowder

Southwest flavors in an easy corn and potato chowder.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

Chowder
1
bag (24 oz) Green Giant™ Steamers™ Value Size Niblets® frozen corn & butter sauce
1
bag (19 oz) Green Giant™ Steamers™ 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
  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.
Makes 6 servings (about 1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Also top this flavorful chowder with tortilla chips.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 910mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.