TLC Cooking "Chicken and Vegetable Chowder"

Chicken and Vegetable Chowder

Chicken and Vegetable Chowder

YIELD Makes 6 servings
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INGREDIENTS

1	pound boneless skinless chicken breasts, cut into 1-inch pieces
1	can (14-1/2 ounces) reduced-sodium chicken broth
1	can (10-3/4 ounces) condensed cream of potato soup
1	package (10 ounces) frozen broccoli florets, thawed
1	cup sliced carrots
1	jar (4-1/2 ounces) sliced mushrooms, drained
1/2	cup chopped onion
1/2	cup whole kernel corn
2	cloves garlic, minced
1/2	teaspoon dried thyme leaves
1/3	cup half-and-half

PREPARATION:

Slow Cooker Directions

Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
Cover; cook on LOW 5 to 6 hours.
Stir in half-and-half. Cover; cook on HIGH 15 minutes or until heated through.

Variation

Add 1/2 cup (2 ounces) shredded Swiss or Cheddar cheese just before serving, stirring over LOW heat until melted.

This recipe appears in: Chowders

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	2
Starch	1

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.