Ingredients
1
bag (24 oz) frozen corn & butter sauce
1
bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
cup Progresso™ chicken broth (from 32-oz carton)
2
cups shredded cooked chicken
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (12 oz) evaporated milk
Sour cream
Chopped green onions
Preparation
Cook frozen vegetables as directed on bags, using minimum cook time.
In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
Serve hot with toppings.
