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Chicken Corn Chowder

Serves: 6
Cooking Time: 50 min

Ingredients

  • 1/4 cup margarine
  • 1/2 cup onions, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup leeks, chopped (rinse well)
  • 2 cups corn, fresh
  • 1/2 tablespoon garlic, minced
  • 1/2 teaspoon ground thyme
  • 1/4 cup flour
  • 28 oz Manischewitz® Reduced-Sodium Chicken Broth (2 cans)
  • 1 1/2 cups fingerling potatoes, cut into bite sized pieces
    • Salt, to taste
    • Cayenne pepper, to taste
  • 2 cups chicken, cooked and shredded
  • 2 tablespoons parsley, optional
  • 1/4 cup scallions, optional
  • Baguette, toasted
Preparation:
  1. Melt margarine; add vegetables, corn, garlic and thyme; cook for 3-4 minutes or until tender.
  2. Add flour and stir constantly for 1-2 minutes.
  3. Slowly add Manischewitz® Reduced-Sodium Chicken Broth, stirring constantly.
  4. Add potatoes and simmer for 20-25 minutes.
  5. Add chicken, salt and cayenne pepper; cook for an additional 10 minutes or until heated.
  6. Garnish with parsley and scallions, if desired.
  7. Brush sliced baguette with olive oil; toast in oven until golden brown, then sprinkle with fresh herbs; serve with chowder.

 

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Nutrition Information

  • Servings per Recipe: 6
  • AMOUNT PER SERVING:
  • Calories (kcal): 310
  • Total Fat: 18g
  • Cholesterol: 52mg
  • Total Carbs: 25g
    • Dietary Fiber: 3g
  • Protein: 14g

View detailed nutrition