3/4
cup chopped drained roasted red bell peppers (from 7-oz jar)
Chopped fresh cilantro, if desired
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Steps
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.
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Try using rotisserie chicken from your supermarket in this recipe. Make the chowder unique by using a flavored rotisserie chicken.
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Total Fat
19g
0%
Saturated Fat
8g
0%
Sodium
695mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
4g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 3 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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