Chicken & Corn Chowder
A thick, rich soup that is perfect for fall or winter evenings. Serve with plenty of crackers and fresh cut vegetables.
1 tablespoon butter
1 cup chopped onion
2 cups finely chopped Gold'n Plump® Deli Rotisserie Chicken
1 can (15 ounces) whole kernel corn, undrained
1-1/2 cups milk
2 small red potatoes, cut into 1/2-inch cubes (3/4 cup)
2 teaspoons instant chicken bouillon granules
Melt butter over medium-high heat in a large saucepan. Add onion; cook, stirring frequently, for 3 to 4 minutes or until lightly browned.
Stir in remaining ingredients. Bring to a boil, stirring frequently, over medium-high heat. Reduce heat to low, cover, and simmer, stirring occasionally, for 15 minutes or until potatoes are tender.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories462
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Calories from Fat34%
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Total Fat18g
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Saturated Fat7g
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Total Carbohydrate56g
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Protein24g
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Sugars20g
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Cholesterol89mg
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Dietary Fiber6g
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Sodium1,325mg
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- DAILY VALUE
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Vitamin A7%
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Vitamin C33%
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Calcium14%
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Iron8%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat2
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Vegetable1
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Lean Meat2
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Milk/Low-Fat.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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