Country Chicken Chowder Recipes

CHICKEN CHOWDER

Chicken Chowder image

"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Monterey Jack cheese

Steps:

In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

COUNTRY CHICKEN CHOWDER

Country Chicken Chowder image

Make and share this Country Chicken Chowder recipe from Food.com.

Provided by pines506

Categories Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 (13 3/4 ounce) cans condensed chicken noodle soup
1 lb cooked chicken breast, cut into 1/2 inch cubes (2 cups)
1 onion, chopped fine
1 (14 1/2 ounce) can cream-style corn
1 cup cold water
1 (5 1/3 ounce) can evaporated skim milk
1/2 teaspoon white pepper
2 tablespoons chopped fresh parsley

Steps:

Skim fat from top of canned soup with paper towel.
Combine soup, chicken, onion, corn, water, milk and pepper in a large pot.
Bring just to a boil, reduce heat and simmer 10 minutes.
Ladle into serving bowls and sprinkle with parsley.

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