Chicken and Potato Chowder

This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race. MORE+ LESS-

By Betty Crocker Kitchens

July 5, 2006

Ingredients

package Chicken Helper™ Oven Favorites® potatoes au gratin

can (11 ounces) whole kernel corn with red and green peppers, undrained

cups water

cups milk

cups cut-up cooked chicken or turkey (10 ounces)

cup shredded Cheddar cheese (4 ounces)

large round crusty dinner rolls

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1

Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
2

Cover and simmer about 15 minutes or until potatoes are tender.
3

Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.

Looking for interesting ways to top off this chowder? Try sour cream, Bac~Os® bacon flavor bits or chips, salsa or shredded Monterey Jack cheese with jalapeño peppers for an extra kick.
You can serve the chowder in soup bowls with sliced bread or crackers if you don’t have large dinner rolls available.