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Creamy Chicken-Vegetable Chowder

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  • Prep 25 min
  • Total 0 min
  • Servings 6
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Apr 27, 2018
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Ingredients

  • 1 1/2 cups milk or half-and-half
  • 1 cup chicken broth
  • 1 can (284 mL) condensed cream of potato soup
  • 1 can (284 mL) condensed cream of chicken soup
  • 2 cups cubed cooked chicken or turkey
  • 1/3 cup chopped green onions
  • 1 can (341 mL) whole kernel corn, drained
  • 1/2 cup sliced mushrooms, drained
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1 1/2 cups shredded Cheddar cheese

  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1/4 cup crushed tortilla chips

Steps

  • 1
    In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
  • 2
    While chowder is heating, bake crescents. Heat oven to 375°F. Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased baking sheet.
  • 3
    Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

Nutrition Information

530 Calories, 27g Total Fat, 30g Protein, 41g Total Carbs, 12g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
530
Total Fat
27g
Saturated Fat
11g
Cholesterol
85mg
Sodium
1770mg
Total Carbs
41g
Dietary Fiber
3g
Sugars
12g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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