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Navy Vegetable Soup with Tortilla Crisps
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
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
