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Creamy Chicken and Vegetable Chowder

5 Min
15 Min

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

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.


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.

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