|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 43mg||214%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken and corn chowder dish is quick and easy to prepare, and the slow cooker makes it extra convenient. Chowder is an excellent choice for an everyday meal or weekend lunch, and this recipe is easily doubled for a larger family meal so that everyone can have seconds.
1 (10.75-ounce) can cream of potato soup
1 (10.75-ounce) can cream of chicken soup
1 cup chicken stock or broth
1 cup diced chicken
1 (12- to 15-ounce) can whole kernel corn, drained
1/4 cup diced raw or roasted red bell pepper
1 (4-ounce) can chopped mild green chiles
1/2 teaspoon salt
1/4 teaspoon dried leaf thyme
1/8 teaspoon black pepper
1 cup milk
Gather the ingredients.
Combine the cream soups, chicken broth, chicken, corn, bell pepper, chile, salt, thyme, and pepper in a 4- to 6-quart crock pot.
Cover and cook on low for 4 to 5 hours.
Add milk and cook for about 30 minutes longer, or until hot.
Serve and enjoy!
- Replace the diced chicken with two (4- to 6-ounce) cans of chunk chicken.