Skip to Content
UW Health SMPH
American Family Children's Hospital
SHARE TEXT

Midwest Chowder

 
5 oz diced cooked chicken
4 cups Campbell's Healthy RequestTM canned chicken broth
10 oz diced potatoes (2 cups)
1 cup diced carrots
1 cup chopped celery
½ cup chopped onion
1 cup cream-style corn
1 ½ cup evaporated skim milk
3 Tbsp flour
3 oz shredded low-fat Cheddar cheese (3/4 cup)
¼ tsp pepper
1 tsp parsley
In a large saucepan, combine chicken, chicken broth, potatoes, carrots, celery and onion. Cook over medium heat until vegetables are tender, about 20-25 minutes. Stir in cream-style corn. In covered jar, combine evaporated skim milk and flour. Stir into chicken mixture. Add cheese, pepper and parsley. Cook, stirring constantly, until cheese melts.
 
Yield: 4 servings (serving size = 1 ½ cups)
 
30-33 grams carbohydrate/serving