Roasted Corn and Chicken Chowder

Enjoy this chicken chowder that’s made using potatoes, Cascadian Farm® sweet corn and Progresso® broth – a tasty dinner.

  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 6

Ingredients

1
bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed
2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
baking potatoes, peeled, cut into 1/2-inch cubes
2
cups Progresso™ chicken broth (from 32-oz carton)
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1
1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
3
cups shredded cooked chicken
3/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
Chopped fresh cilantro, if desired
  • 1 In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Set aside.
  • 2 In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.
  • 3 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Sprinkle individual servings with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    430
    ,
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    8g,
    8%
    ),
    Sodium
    695mg
    695%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    2 1/2 Starch; 3 Very Lean Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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