Quick Chicken and Corn Chowder
Source: Better Homes and Gardens
1 cup loose-pack frozen crinkle-cut carrots
1/2 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1-1/2 cups milk
1 16-1/2-ounce can cream-style corn
1 14-1/2-ounce can chicken broth
2 5-ounce cans or one 12-1/2-ounce can chunk-style chicken
1 2-ounce jar diced pimiento, drained
1/8 to 1/4 teaspoon pepper Breadsticks (optional)
Directions 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 facts per serving: calories: 353 total fat: 11g saturated fat: 4g cholesterol: 46mg sodium: 1158mg carbohydrate: 35g protein: 24g
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