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Chicken and Vegetable Chowder

Chicken and Vegetable Chowder

Chicken and Vegetable Chowder


Makes 6 servings


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


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


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

Nutritional Information

Fiber 2 g
Carbohydrate 15 g
Cholesterol 54 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 24 %
Calories 188
Protein 22 g
Sodium 704 mg

Dietary Exchange

Meat 2
Starch 1

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