Monday, June 22, 2015

{soups-salads-and-salad-dressings} Quick Chicken and Corn Chowder


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







God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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