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Chicken and Corn Chowder

1/5/2017 |

Category: February

This creamy corn chowder is served in individual bread bowls.  Chicken and Monterey Jack cheese are added to make this a meal in its own.  Can be made vegetarian


Nutritional Facts

Serving per package
6
Serving Size
26oz
Calories
570
Calories from Fat
160
Calories from Fat
160
Total Fat
18g (28%)
Saturated Fat
9g (45%)
Trans Fat
0g
Cholesterol
90mg (30%)
Sodium
1250mg (52%)
Total Carbohydrates
85g (28%)
Fiber
20g (80%)
Sugars
13g
Protein
42g
Vitamin A
20%
Vitamin C
70%
Calcium
30%
Iron
10%

Cooking Instructions

Thaw completely in refrigerator.  Place contents of pepper bag into large pot over medium heat.  Sauté until the onion is tender, about 5 minutes.  Slowly add the soup mixture into pot.  Increase the heat to medium-high and bring to a boil. Reduce heat to low and simmer for 30 minutes.  Stir in the cheese and serve in bread bowls, provided.

 

Bread Bowls

Preheat oven to 400 degrees.  Place frozen rolls directly on oven racks and bake 10 – 12 minutes, until lightly browned and crusty.