Soup

Chicken and Vegetable Chowder is for Soup.

Chicken and Vegetable Chowder takes 10 minutes to prepare.

Chicken and Vegetable Chowder takes 40 minutes to cook.

Chicken and Vegetable Chowder makes 3 servings.

The ingredients for Chicken and Vegetable Chowder are:

2 carrots, sliced
2 stalks of celery, sliced
1/2 large onion, chopped
1 medium red pototo, scrubbed then chopped (with skin)
9 oz. cooked chicken
1/2 c. frozen corn
1/2 T. olive oil
1 c. skim milk
1 1/2 c. Swanson fat free, reduced sodium chicken broth
1/4. c. Land o Lakes Fat Free Half and Half

Here is how you make Chicken and Vegetable Chowder:

Spritz baking pan with cooking spray then add carrots, onions, celery and potatoes. Drizzle with olive oil and stir to combine. Roast in 400 degree oven for about 30 minutes, until veggies are browning and caramelized a bit.In a large pot, combine veggies, chicken and chicken stock. Add milk and heat until simmering. Before serving add corn and stir to heat through, then add half and half and taste. Adjust seasonings and serve.Serving Size:?Makes 3 dinner servings or 4 lunch servings

The nutritional information for Chicken and Vegetable Chowder is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 267.8

• Total Fat: 4.0 g
• Cholesterol: 55.4 mg
• Sodium: 645.7 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 3.9 g
• Protein: 27.4 g