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|
- Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
- Cover; cook on LOW 5 to 6 hours.
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
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