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.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.