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Steps
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.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
530
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
11g
55%
Cholesterol
85mg
28%
Sodium
1770mg
74%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
12%
Sugars
12g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 3 1/2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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