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Creamy Chicken and Vegetable Chowder

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Chowder can't get much easier than with this recipe that's loaded with convenience products and lots of favor!

Serves: 5

Preparation Time: 5 min

Cooking Time: 15 min

What You'll Need:
  • 1 (11-ounce) can Mexican-style corn, undrained
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted
  • 1 (10-3/4-ounce) can cream of potato soup, undiluted
  • 1 (4.5-ounce) jar sliced mushrooms, undrained
  • 1 (4.5-ounce) can chopped green chilies, undrained
  • 2 cups chopped cooked chicken (see Note)
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 1/3 cup sliced scallions
  • 1 1/2 cups (6-ounces) shredded Cheddar cheese
What To Do:
  1. Combine first 9 ingredients in a Dutch oven; cook over medium heat 15 minutes or until mixture is thoroughly heated, stirring occasionally.

  2. Remove Dutch oven from heat; add cheese to chowder, stirring until cheese melts.

Notes

Check out the rotisserie chickens in the deli section of your supermarket. Generally, 1 whole rotisserie chicken gives you 3 cups of chopped cooked chicken.

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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