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Nancy's Kitchen - Tried and Tested Recipes
Chicken Cordon Bleu Chowder









Hi Nancy,
I hope everyone is having a great 2013 so far! Here in Southeast Texas, it has been cold for several days (40's most days for the high). I have had a head cold and don't like cold weather to start with. Here is a recipe that I got from Tona Haggermaker's newsletter back on August 12, 2011. I made the soup for my daughter and me and we really enjoyed it, so I thought I would share.

Chicken Cordon Bleu Chowder

2 (18.5 oz) cans Progresso Traditional roasted potato garlic chowder or Progresso Rich & Hearty chicken corn chowder (I didn't find the first one, so we used the 2nd one)
1 cup cubed cooked chicken (I used some leftover smoked turkey that I had saved from Christmas)
1 cup diced cooked ham (also leftover from Christmas)
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives
In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

I also made the following to go with the soup. This recipe is also from Tona's newsletter dated August 29, 2011:

Broccoli-Cheese Mini-Muffins

1 1/2 cups frozen broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix
Preheat oven to 400 degrees. Spray two 12-cup mini-muffin tins well with cooking oil spray.

Place the broccoli in a 2-cup glass measure and microwave, uncovered, on high, for 2 minutes.

Meanwhile, break the egg into a 2-quart bowl and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoon or a cookie-dough scoop, fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water, to prevent burning. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.
(Makes 20 servings)

I have enjoyed the soup recipes that have been posted in your newsletter the last few days, but would love to see more TNT soup recipes.
Have a great day!
Vickie, SE Texas

http://www.nancyskitchen.com 


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