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Hearty chicken and vegetable chowder
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 tbs | canola oil |
| 1 large | onion, minced about 1 cup |
| 1 clove | garlic, minced |
| 1 can (10 3/4 ounces) | Campbell's healthy request condensed cream of celery soup |
| 1 cup | non fat milk |
| 1 cup | water |
| 2 medium | red potatoes, diced about 2 cups |
| 1 large | zucchini, diced,, (about 1 1/2 cups) |
| 1 cup | whole kernel corn |
| 2 cups | diced cooked chicken |
| 2 tbs | chopped fresh parsley |
1- heat oil in a 4 qt. saucepan over. Medium high heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally
2- stir in the soup, milk and water and heat to boil. Stir in the potatoes, zucchini and corn . Reduce the heat to medium low. Cook for 35 minutes or until the potatoes are tender, stirring occasionally
3- stir in the chicken and parsley and cook until the mixture is hot and bubbly
Serves 6
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