Hearty Chicken and Corn Chowder

Campbell's Hearty Chicken and Corn Chowder Recipe

Vegetable juice is the ingredient that magnifies the flavor of this simple and savory soup.  It's a great way to revitalize leftover chicken!

At a glance

Prep

20 min.

Total

40 min.

Serves

4

Servings: about 1 1/2 cups each

Cook: 20 min.

Cost per recipe: $4.79 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
3 tablespoons all-purpose flour
3 cups V8® 100% Vegetable Juice
1/2 cup milk
1/4 teaspoon ground black pepper
2 cups cubed cooked chicken
1 can (about 16 ounces) whole kernel corn, drained

How to Make It

  • 1

    Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until it's tender, stirring occasionally.

  • 2

    Stir in the flour. Gradually stir in the vegetable juice, milk and pepper. Cook until the mixture boils and thickens, stirring constantly. Add the chicken and corn and heat through.

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Recipe Nutritional Information

Made With

V8® 100% Vegetable Juice

calories

185

totalfat

7.3g

saturatedfat

4.1g

cholesterol

17mg

sodium

670mg

totalcarbohydrate

26g

dietaryfiber

3g

protein

5g

vitamina

35%DV

vitaminc

120%DV

calcium

8%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: For 2 cups cubed cooked chicken: Heat 4 cups water to a boil in a 2-quart saucepan over medium-high heat. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook for 5 minutes or until the chicken is cooked through.
  • Easy Substitution: The recipe is also delicious with Essential Antioxidants V8® or Low Sodium V8® .
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#24910