Chicken and Vegetable Chowder

Progresso® broth provides a simple addition to this chicken chowder packed with Green Giant® veggies – a hearty dinner.

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  • prep time 30 min
  • total time 50 min
  • ingredients 10
  • servings 8
 

Ingredients

8
slices bacon, cut into pieces
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
4
cups half-and-half
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups diced cooked chicken
1 1/2
cups mashed potato mix (dry)
1
bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn
6 1/2
cups Green Giant™ SELECT® frozen broccoli florets
1/4
teaspoon dried thyme leaves

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LOCATION

Steps

  • 1 In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
  • 2 Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
  • 3 Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.
  • 1 In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
  • 2 Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
  • 3 Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
85mg
85%;
Sodium
670mg
670%;
Total Carbohydrate
56g
56%
(Dietary Fiber
7g
7%
  Sugars
10g
10%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
50%;
Calcium
20%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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