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Chicken and Chile Pepper Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Country Chicken Chowder
Prep and Cook Time: 27 minutes
Yield: Makes 4 servings
Ingredients:
1
pound chicken tenders
2
tablespoons butter or margarine
1
small onion, chopped
1
stalk celery, sliced
1
small carrot, sliced
1
can (10-3/4 ounces) condensed cream of potato soup, undiluted
1
cup milk
1
cup frozen corn
1/2
teaspoon dried dill weed
Preparation:
1.
Cut chicken tenders into 1/2-inch pieces.
2.
Melt butter in large saucepan or Dutch oven over medium-high heat. Add chicken; cook and stir 5 minutes.
3.
Add onion, celery and carrot; cook and stir 3 minutes. Stir in soup, milk, corn and dill; reduce heat to low. Cook about 8 minutes or until corn is tender and chowder is heated through. Add salt and pepper to taste.
Tip
For a special touch, garnish soup with croutons and fresh dill. For a hearty winter meal, serve the chowder in hollowed-out toasted French rolls or small round sourdough loaves.
Nutritional Information:
| Serving Size: | |
| Fiber | 2 g |
| Carbohydrate | 22 g |
| Cholesterol | 77 mg |
| Total Fat | 11 g |
| Calories from Fat | 32 % |
| Calories | 310 |
| Protein | 30 g |
| Sodium | 781 mg |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Chowders
