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Creamy Chicken-Vegetable Chowder

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“Easy for fast dinners.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 cups milk or 1 12 cups half-and-half
  • 1 cup chicken broth
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 2 cups cubed cooked chicken or 2 cups cooked turkey
  • 13 cup chopped green onion
  • 1 (11 ounce) cangreen giant mexicorn whole kernel corn, Red and Green Peppers, drained
  • 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
  • 1 (4 1/2 ounce) canold el paso chopped green chilies
  • 6 ounces shredded cheddar cheese
  • 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 14 cup crushed nacho cheese flavored tortilla chips

Directions

  1. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
  2. While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
  3. Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

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