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Country Chicken Chowder
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Country Chicken Chowder
Prep and Cook Time 27 minutes
YIELD Makes 4 servings
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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:
- Cut chicken tenders into 1/2-inch pieces.
- Melt butter in large saucepan or Dutch oven over medium-high heat. Add chicken; cook and stir 5 minutes.
- 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.
This recipe appears in:
Chowders
NUTRITIONAL INFORMATION:
| 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 |
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