Quick Chicken and Corn Chowder

Serve this easy main-dish soup at gatherings by using individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the tops as whimsical covers.


Quick Chicken and Corn Chowder


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Total Time: 20 mins
Servings: Makes 4 main-dish servings.
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Ingredients
 
savings in
 
  • 1  cup  loose-pack frozen crinkle-cut carrotsOn Sale
  • 1/2  cup  chopped onionOn Sale
  • 2  tablespoons  margarine or butterOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1-1/2  cups  milkOn Sale
  • 1  16-1/2-ounce can  cream-style cornOn Sale
  • 1  14-1/2-ounce can  chicken brothOn Sale
  • 2  5-ounce cans  or one 12-1/2-ounce can chunk-style chickenOn Sale
  • 1  2-ounce jar  diced pimiento, drainedOn Sale
  • 1/8 to 1/4  teaspoon  pepperOn Sale
  •     Breadsticks (optional)On Sale

Directions
1.
In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired. Makes 4 main-dish servings.

Nutrition information
Calories 353, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 46 mg, Sodium 1158 mg, Carbohydrate 35 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet
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