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Roasted Corn and Chicken Chowder

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

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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

Try using rotisserie chicken from your supermarket in this recipe. Make the chowder unique by using a flavored rotisserie chicken.

Nutritional information

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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.