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Chicken and Vegetable Chowder

Chicken and Vegetable Chowder
  • Prep 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 8
Progresso® broth provides a simple addition to this chicken chowder packed with veggies – a hearty dinner.
Updated October 18, 2016
Make With
Make With
Progresso Broth

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) frozen corn
  • 6 1/2 cups frozen broccoli florets
  • 1/4 teaspoon dried thyme leaves

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
180
Total Fat
20g
32%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
670mg
28%
Potassium
860mg
24%
Total Carbohydrate
56g
19%
Dietary Fiber
7g
30%
Sugars
10g
Protein
25g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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