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Creamy Southwest Chicken and Corn Chowder

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Betty Crocker Kitchens
Updated Sep 16, 2016
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Southwest flavors in an easy corn and potato chowder.

Creamy Southwest Chicken and Corn Chowder

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 10
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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 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (12 oz) evaporated milk

Toppings, If Desired

  • Sour cream
  • Chopped green onions
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook frozen vegetables as directed on bags, using minimum cook time.
  • Step 
    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.
  • Step 
    3
    Serve hot with toppings.

Nutrition

340 Calories
10g Total Fat
23g Protein
41g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
910mg
38%
Potassium
690mg
20%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
13g
Protein
23g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
6%
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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