Country Chicken Chowder
Prep and Cook Time: 27 minutes
Yield: Makes 4 servings
Ingredients:
2
tablespoons butter or margarine
1
can (10-3/4 ounces) condensed cream of potato soup, undiluted
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 |