Creamy Chicken-Vegetable Chowder |
Course : Chowders
Serves: 6 |
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Ingredients:
11 ounces mexican-style corn -- undrained |
1 can condensed cream of chicken soup -- undiluted |
1 can condensed cream of potato soup -- undiluted |
4 1/2 ounces sliced mushrooms -- undrained |
4 1/2 ounces chopped green chiles -- undrained |
2 cups chopped cooked chicken |
1 1/2 cups milk |
1 cup chicken broth |
1/3 cup sliced green onions |
1 1/2 cups shredded cheddar cheese |
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Preparation / Directions:
1. Combine first 9 ingredients in a Dutch oven; cook over medium heat 15 minutes or until mixture is thoroughly heated, stirring occasionally. 2. Remove Dutch oven from heat; add cheese to chowder, stirring until cheese melts.
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Nutritional Information:
223 Calories (kcal); 15g Total Fat; (59% calories from fat); 12g Protein; 11g Carbohydrate; 43mg Cholesterol; 995mg Sodium |
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