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49

Creamy Southwest Chicken and Corn Chowder

4 Ratings

4 Comments

Creamy Southwest Chicken and Corn Chowder

Prep 10 min
Total 30 min
Servings 6

Southwest flavors in an easy corn and potato chowder. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

Ingredients

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

Sour cream

Chopped green onions

Steps

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 90

% Daily Value

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;