- 2 tablespoons Fleischmann's® Made with Olive Oil Spread
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1 cup chopped onion
- 1 teaspoon ground cumin
- 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 cup frozen whole kernel corn
- 1/2 cup water
|Serving Size||4 servings (1-1/2 cups each)|
- Melt Fleischmann's in large saucepan or Dutch oven over medium-high heat. Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender, stirring frequently.
- Add cumin; cook and stir 1 minute. Add remaining ingredients. Increase heat to high, cover and bring to a boil. Reduce heat to medium-low; simmer 10 minutes.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||2 g||11%|
|Dietary fiber||3 g||11%|
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i gave the corn chowder a five star
it is a very good corn chowder . you can add a little hot sauce to light it up.you can double or triple the chowder it makes a great game day treat.
Cannot believe it tasted so good, since it was sooo easy to prepare! Good and spicy! I would recommend doubling the recipe if you are feeding a hungry crew!
LOVE, LOVE, LOVE this recipe!!! I add potatoes to soup. Once in the bowl I add sour cream, scallions and/or bacon crumbles. DELISH!!!!
my kids love! I used creamed corn instead of frozen and added 2 cups cooked rice. Very flavorful with a bit of a kick. I will definitely make this again.
A quick recipe full of flavor! In place of water, I used a can of chicken broth which enhanced the "chicken" flavor of the chowder. This one is a keeper!!