Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cup Half and Half Cream 2 tbsp Butter, unsalted 2 cup Potatoes, hashed brown, frozen, plain, unprepared 8 cup Vegetable Broth 2 serving Garlic - minced (1 tsp) 3.90 oz Carrots grated (1 cup). 20 oz Great Value - Canned - Chunk Chicken Breast In Water 0.50 cup Flour - Gold medal all purpose flour 2 cup Corn (frozen), Kroger Golden Sweet 4 tbsp Bacon Bits (Hormel real bacon) 1.5 cup Best Choice Seasoning Blend Frozen Vegetables
In a stock pot, sauté vegetable blend in melted butter.
Stir in flour to create a roux.
Add garlic, bacon bits and grated carrots.
Add 8 cups vegetable broth.
Drain canned chicken and add to pot.
Add frozen corn, hash browns and half and half.
Salt and pepper to taste.
Simmer until thickened slightly.
Serve with biscuits or saltines.
Serving Size: Makes 16 1-cup servings
Stir in flour to create a roux.
Add garlic, bacon bits and grated carrots.
Add 8 cups vegetable broth.
Drain canned chicken and add to pot.
Add frozen corn, hash browns and half and half.
Salt and pepper to taste.
Simmer until thickened slightly.
Serve with biscuits or saltines.
Serving Size: Makes 16 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 6.4 g
- Cholesterol: 32.9 mg
- Sodium: 718.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.0 g
- Protein: 8.7 g
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