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Ingredientes
- 1/2 c. Carrot, shred
- 1 c. Lowfat milk
- 1/2 c. Chicken broth
- 1/4 tsp Pepper
- 1 med Potato, peel, 1/2" dice
- 4 med Green onions, chop fine
- 1/2 lb Chicken breast, bone, skin, 1" dice
- 2 can Cream-style corn, 15z ea
- 1/2 c. Monterey Jack, shred
Direcciones
- NOTE: The recipe calls for the lowfat milk to be added at the beginning. I would recommend adding it about 30 min before serving because of the curdled look of the soup (taste is not affected). Mix all ingredients except cheese in 3-1/2 to 4-quart slow cooker. Cover and cook on LOW setting 5-6 hrs or possibly till potato is tender and chicken is no longer pink in center. Stir well before serving; sppon into individual serving bowls. Top each serving with 2 tb cheese. NOTE-If desired a thicker chowder, try adding 1/4 c instant mashed potato flakes 5 min before serving. Turn the cooker to HIGH and cook uncovered till chowder has thickened and flakes have dissolved. 355
- delicious. I minced the potato into a fine dice and added about 6 cloves chopped garlic and used 1 can of chicken broth. I also omitted the cheese-the soup is good and the extra calories are not needed. Lynn Thomas.
- NOTES : Bobbie's Notes: This is super easy and only takes one large chicken breast half.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 97 | 25% |
| Total Fat 10.93g | 14% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.05g | |
| Cholesterol 47mg | 16% |
| Sodium 892mg | 37% |
| Potassium 806mg | 23% |
| Total Carbs 56.45g | 15% |
| Dietary Fiber 4.7g | 16% |
| Sugars 12.36g | 8% |
| Protein 21.26g | 34% |
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