Curried Chicken Chowder

January 27, 2014

Creamy and hearty, this chowder offers great taste satisfaction with just a tease of curry.

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Chicken with Rice Soup
2 soup cans water
1 teaspoon curry powder
2 medium potatoes (about 10 ounces), cut into cubes (about 2 cups)
1 package (about 9 ounces) frozen mixed vegetables
1/4 cup diced green or red pepper
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

Heat the soups, water, curry powder, potatoes, vegetables and pepper in a 4-quart saucepan over medium-high heat to a boil. 2 Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Stir in the chicken. Cook until the mixture is hot and bubbling.

Nutritions

Calories
111

Sodium
673mg
28% DV

Fat
2g
4% DV

Protein
4g
9% DV

Carbs
16g
5% DV

Fiber
3g
13% DV