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Creamy Southwest Chicken and Corn Chowder
bag (24 oz) frozen corn & butter sauce
bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
tablespoon vegetable oil
medium onion, chopped (1/2 cup)
cup Progresso™ chicken broth (from 32-oz carton)
cups shredded cooked chicken
can (4.5 oz) Old El Paso™ chopped green chiles
can (12 oz) evaporated milk
Toppings, If Desired
Chopped green onions
Cook frozen vegetables as directed on bags, using minimum cook time.
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.
Serve hot with toppings.
Also top this flavorful chowder with tortilla chips.
No nutrition information available for this recipe.
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