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Chicken Corn Chowder Recipe

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"this is a great dish when you need a meal in a hurry," promises Sharon Gentert of Wendell, Idaho. "We like to make it with mushroom soup, but you can change the ingredients to accommodate your family's tastes and whatever items you have on hand."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
  • 1-1/2 cups milk
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dried rosemary, crushed
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 297 calories, 15 g fat (7 g saturated fat), 76 mg cholesterol, 775 mg sodium, 15 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. In a large saucepan, combine the soup, milk, onion and rosemary. Stir in chicken and corn; heat through. Add the cheese; stir until melted. Yield: 4-6 servings.
Originally published as Chicken Corn Chowder in Quick Cooking November/December 2004, p61

Nutritional Facts

1 serving (1 cup) equals 297 calories, 15 g fat (7 g saturated fat), 76 mg cholesterol, 775 mg sodium, 15 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Chicken Corn Chowder

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
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MY REVIEW
Reviewed Jan. 27, 2012

quick and easy to make added biscuits and a salad very satisfying.

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