Creamy Southwest Chicken and Corn Chowder

By carvalhohm

Ingredients

• 1 bag (24 oz) frozen corn & butter sauce
• 1 bag (19 oz) frozen roasted potatoes with garlic & herb sauce
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 1 cup chicken broth (from 32-oz carton)
• 2 cups shredded cooked chicken
• 1 can (4.5 oz) chopped green chiles
• 1 can (12 oz) evaporated milk
• Sour cream
• Chopped green onions

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

Cook frozen vegetables as directed on bags, using minimum cook time.

In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.

Serve hot with toppings.