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Roasted Corn and Chicken Chowder

(1)

1 reviews

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

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430

% Daily Value

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.

Comments + Recipe Twists

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