- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 267.8
- Total Fat: 4.0 g
- Cholesterol: 55.4 mg
- Sodium: 645.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.9 g
- Protein: 27.4 g
Chicken and Vegetable ChowderSubmitted by: EILEENOH
IntroductionGreat for cold days. Pair it with a crusty bread-mmmm! Great for cold days. Pair it with a crusty bread-mmmm!
2 carrots, sliced
2 stalks of celery, sliced
1/2 large onion, chopped
1 medium red pototo, scrubbed then chopped (with skin)
9 oz. cooked chicken
1/2 c. frozen corn
1/2 T. olive oil
1 c. skim milk
1 1/2 c. Swanson fat free, reduced sodium chicken broth
1/4. c. Land o Lakes Fat Free Half and Half
If you make your own stock, it only gets better! If you are in a hurry, get a rotisserie chicken breast from the deli to speed the prep. To make it heartier, you could add some rice or noodles, just add to calorie count.
In a large pot, combine veggies, chicken and chicken stock. Add milk and heat until simmering. Before serving add corn and stir to heat through, then add half and half and taste. Adjust seasonings and serve.
Serving Size: Makes 3 dinner servings or 4 lunch servings