Chicken Corn Chowder with Cheddar Biscuits
Pre-Assembled A hearty chowder full of corn, potatoes and chicken. Add some spice with roasted poblano peppers. Served with Cheddar Biscuits.
Medium Instructions
*KEEP BISCUITS FROZEN* Thaw in refrigerator.
STOVETOP:
1.Preheat oven to 375°F.
2.Meanwhile, in a large pot over medium heat add corn mixture bag. Sauté vegetables 5 min. until soft.
3.Add Chicken & Soup Base bag, desired amount of peppers for heat, 1½ cups of water, and ½ tsp. of kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4.While chowder is cooking, place biscuits on baking sheet sprayed with nonstick spray. Cook for 15 min. Remove from oven and horizontally split biscuits in halves. Evenly distribute cheese among biscuit halves. Bake another 5 min. or until cheese is melted and biscuits are golden.
5.Ladle soup into bowls and serve with Cheddar Biscuits.
CROCKPOT:
1.Add contents of corn mixture bag to crockpot and stir to thoroughly combine.2.Add chicken & soup bag, desired amount of peppers, 1½ cups of water, and ½ tsp. of kosher salt. Cover and set crockpot on low for 6-8 hours. 3. 20 min. before serving, follow above step 4 to bake Cheddar Biscuits. 4. Thin soup with water to desired consistency if needed. Ladle into bowls and serve with Cheddar Biscuits.
Prep time: 20-25 min.
Large Instructions
*KEEP BISCUITS FROZEN* Thaw in refrigerator.
1.Preheat oven to 375°F.
2.Meanwhile, in a large pot over medium heat add corn mixture bag. Sauté vegetables 5 min. until soft.
3.Add Chicken & Soup Base bag, desired amount of peppers for heat, 3 cups of water, and 1 tsp. of kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4.While chowder is cooking, place biscuits on baking sheet sprayed with nonstick spray. Cook for 15 min. Remove from oven and horizontally split biscuits in halves. Evenly distribute cheese among biscuit halves. Bake another 5-10 min. or until cheese is melted and biscuits are golden.
5.Ladle soup into bowls and serve with Cheddar Biscuits.
CROCKPOT:
1.Add contents of corn mixture bag to crockpot and stir to thoroughly combine.2.Add chicken & soup bag, desired amount of peppers, 3 cups of water, and 1 tsp. of kosher salt. Cover and set crockpot on low for 6-8 hours. 3. 20 min. before serving, follow above step 4 to bake Cheddar Biscuits. 4. Thin soup with water to desired consistency if needed. Ladle into bowls and serve with Cheddar Biscuits.
Prep time: 20-25 min.
Serving Suggestions
Hope's Chocolate Chip Cookies
| Nutrition Facts | |
|---|---|
|
3 servings per container (Medium)
6 servings per container (Large)
Serving size
1 3/4 cup with 1 cheddar biscuit
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|
|
Amount per serving
Calories
511
|
|
| % Daily Value* | |
|
Total Fat
24g
|
31% |
|
Saturated Fat
13g
|
65% |
|
Trans Fat
<1g
|
|
|
Sodium
1109mg
|
48% |
|
Cholesterol
85mg
|
28% |
|
Total Carbohydrates
53g
|
19% |
|
Dietary Fiber
4g
|
14% |
|
Total Sugars
13g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
23g
|
46% |
|
Vitamin D
<1µg
|
5% |
|
Calcium
175mg
|
13% |
|
Iron
10mg
|
56% |
|
Potassium
574mg
|
12% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Milk; Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: DOUGH BISCUIT ZTF STHRN STY 2.2OZ *ZERO TRANS FAT (ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, BUTTERMILK, SUGAR, SODIUM ALUMINUM PHOSPHATE, SALT, BAKING SODA, DATEM, CALCIUM ACID PYROPHOSPHATE, POTASSIUM BICARBONATE, WHEAT PROTEIN ISOLATE, PECTIN, CREAM, NATURAL FLAVOR.), CREAMER HALF & HALF EXTENDED S ((Milk, Cream, contains less than 1% of: Sodium Citrate.)), CORN WHOLE KERNEL GRADE A PACK, CHICKEN BRST DICED GRL FC RED ( (Diced, Boneless, Skinless Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Chicken Stock, Vegetable Stock {Carrot, Onion, Celery}, Flavors, Carrot Powder and Garlic Powder), Modified Food Starch, Sodium Phosphates, Soy Protein Concentrate, Sea Salt)), POTATO DICED REDSKIN .625" TIM (Potatoes, Disodium Dihydrogen Pyrophosphate (to promote color retention).), ONIONS YELLOW DICED .375", BUTTER SOLID UNSLTD PRINT [(Sweet Cream, Natural Flavoring)]), ROASTED POBLANO PEPPER, CELERY DICED FRESH, CORNSTARCH, BASE CHICKEN NO MSG ZTF 6/1 LB (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, SALT, SUGAR, CHICKEN FAT, HYDROLYZED WHEAT, CORN, AND SOY PROTEINS, WHEY, MALTODEXTRIN, 2% OR LESS OF ONION POWDER, HYDROGENATED COTTONSEED OIL, DISODIUM INOSINATE AND DISODIUM GUANYLATE, CORN OIL, AUTOLYZED YEAST EXTRACT, NATURAL EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVORS, DEXTROSE, LACTIC ACID.), GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), SPICE CUMIN GROUND, SPICE OREGANO LEAF, SPICE CORIANDER GROUND, SPICE PEPPER BLK TABLE GRND, CHEESE CHEDDAR JACK FEATHER SH [(Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Powdered Cellulose (Added to Prevent Caking))]
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
