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Chicken & Corn Chowder

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  • 2 slices reduced sodium bacon, chopped
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 pots Knorr® Homestyle Stock Reduced Sodium Chicken
  • 5 cups (1.25 L) water
  • 1 lb. (500 g) all-purpose potatoes or russet
  • 1 can (440 mL.) cream-style corn
  • 1 lb. (500 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup (50 mL) finely chopped flat-leaf parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Total Fat2.5g
Saturated Fat1g
Trans Fat0g
Cholesterol35mg
Sodium730mg
Total Carbs25g
Dietary Fiber2g
Sugars3g
Protein16g
Calcium2%
Iron6%
Vitamin C30%
Vitamin A30%

  • 1 Cook bacon with onion in large saucepot over medium heat, stirring occasionally, until onion is tender and bacon is almost done, about 4 minutes. Stir in carrots and cook, stirring occasionally, until carrots are tender, about 6 minutes.
  • 2 Stir in water and Knorr® Homestyle Stock Reduced Sodium Chicken until Stock is melted. Bring to a boil over high heat. Add potatoes and corn and return to a boil. Reduce heat to medium and simmer until potatoes are tender, about 5 minutes.
  • 3 Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Garnish with chopped parsley.