Classic Chicken and Vegetable Chowder Recipe | Easy & Delicious

Chicken and Vegetable Chowder

YIELD Makes 6 servings

INGREDIENTS

1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 can (10-3/4 ounces) condensed cream of potato soup 1 package (10 ounces) frozen broccoli florets, thawed 1 cup sliced carrots 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/2 cup chopped onion 1/2 cup whole kernel corn 2 cloves garlic, minced 1/2 teaspoon dried thyme leaves 1/3 cup half-and-half

PREPARATION:

Slow Cooker Directions

1. Combine chicken, broth, soup, broccoli, carrots, mushrooms, onion, corn, garlic and thyme in slow cooker; mix well.
2. Cover; cook on LOW 5 to 6 hours.
3. Stir in half-and-half. Cover; cook on HIGH 15 minutes or until heated through.

Variation Add 1/2 cup (2 ounces) shredded Swiss or Cheddar cheese just before serving, stirring over LOW heat until melted. This recipe appears in: Chowders NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 15 g Cholesterol 54 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 24 % Calories 188 Protein 22 g Sodium 704 mg DIETARY EXCHANGE: Meat 2 Starch 1