Creamy Chicken-Vegetable Chowder

Progresso® broth provides a simple addition to this creamy chicken chowder packed with Green Giant® veggies. A hearty dinner served with Pillsbury® crescent dinner rolls!

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Servings 6

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( 18 ) Ratings

18 Ratings

5 Stars 12%

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Member Reviews ( 6 )

1852f954-b55d-4fa0-b835-9de3c02347c6

Bake-Off® Contest 34, 1990

Mary Lou Cook

Welches, Oregon

ingredients 12
Prep Time 25 min
Total Time 0 min

Ingredients

Chowder

1 1/2: cups milk or half-and-half

1: cup Progresso® Chicken Broth (from 32-oz. carton)

1: (10 3/4-oz.) can condensed cream of potato soup

1: (10 3/4-oz.) can condensed cream of chicken soup

2: cups cubed cooked chicken or turkey

1/3: cup chopped green onions

1: (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

1: (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

6: oz. (1 1/2 cups) shredded Cheddar cheese

Crescents

1: (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1/4: cup crushed nacho-flavored tortilla chips

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Directions

1 In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
2 While chowder is heating, bake crescents. Heat oven to 375°F. Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
3 Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 530
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 11g, 11% ),
Cholesterol: 85mg; 85%;
Sodium: 1770mg; 1770%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 3g 3% Sugars 12g 12% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 35%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 3 1/2 Lean Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

kdmann

report Posted Jan. 3, 2012 7:20 PM

Made this tonight for our family of 5 (18 month old, 3.5 yr old & almost 6 yr old)....and everyone liked it! I made some modifications b/c of what I couldn't find at the grocery store. I didn't add the Mexicorn whole kernel corn, mushrooms or green chilies instead I added an 11oz can of whole kernel corn w/ chipotle....yummy! Used 1/2 & 1/2. Easy and yummy. I will be making more this winter to freeze.

blondiepink32

report Posted Sep. 21, 2010 12:56 PM

Really liked this soup. It was fast and easy and the spice was just right. I followed the recipe exactly an it came out great! I would definitely make again.

zoebird

report Posted Sep. 9, 2010 11:55 AM

Mmmmmmmm! Very yummy.

Kim68

report Posted Jan. 12, 2008 12:25 PM

I have made this recipe (the chowder only) many times over the past year. My family loves it and it is very easy.

Beth Ann

report Posted Feb. 14, 2007 9:47 AM

This was super easy, and super delicious! Like it was made from scratch and took all day!