Chicken-Vegetable Chowder Recipe

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Chicken-Vegetable Chowder is an easy and delicious recipe for a creamy, chicken chowder which takes only (1) hour from start to finish. It works great for left-over chicken. Main ingredients: Chicken, potatoes, corn, zucchini, onions, fresh parsley and canned cream of celery soup. It is also a healthy, low calories, low fat, low carbohydrates, low cholesterol, low sodium, low sugars, heart-healthy, diabetic-friendly and Weight Watchers (4) PointsPlus recipe.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.05 view details
  • 1 tbsp canola oil
  • 1 large onion, minced (about 1 cup)
  • 1 garlic clove, minced
  • 1 (10.5 oz) can condensed cream of celery soup
  • 1 cup skim milk
  • 1 cup water
  • 2 medium-size red potatoes, diced (about 2 cups)
  • 1 large zucchini, diced (about 1-1/2 cups)
  • 1 cup frozen whole kernel corn
  • 2 cups diced cooked chicken
  • 2 tbsp chopped fresh parsley


  1. Heat the oil in a 4 quart saucepan over medium-high heat. Add in onion and garlic; cook for 2 minutes, stirring occasionally.
  2. Stir in the soup, milk and water; bring to a boil. Stir in the potatoes, zucchini and corn. Season to your own preference. Reduce heat to medium-low. Cook for 35 minutes or until potatoes are tender, stirring occasionally.
  3. Stir in chicken and parsley; cook until mixture is hot and bubbly.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 6 servings
Calories 219  
Calories from Fat 116 53%
Total Fat 12.95g 16%
Saturated Fat 3.12g 12%
Trans Fat 0.01g  
Cholesterol 47mg 16%
Sodium 412mg 17%
Potassium 434mg 12%
Total Carbs 13.17g 4%
Dietary Fiber 1.7g 6%
Sugars 5.19g 3%
Protein 13.44g 22%


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