Serves: 7
Total Calories: 1,783

4 boneless, skinless chicken breasts
3 (14 1/2-ounce) cans chicken broth
2 teaspoons poultry seasoning
3 green onions, chopped
1 (15-ounce) can whole-kernel corn, undrained
1 (15-ounce) can cream-style corn
1 (14-ounce) can sliced carrots, drained
1 1/2 cups frozen cubed hash brown potatoes, thawed
1 (3-ounce) package cream cheese, cubed
1 1/2 cups half and half
salt and pepper to taste

In a large stockpot, boil chicken breasts in chicken broth with poultry seasoning until tender and easy to shred. Remove chicken breasts, cut into small pieces, and return to pot at reduced heat. Add chopped green onions, all canned vegetables, and hash browns. Heat to boiling again and add cream cheese. Reduce heat and simmer until cream cheese cubes are melted. Stir in half-and-half, salt and pepper before serving.

Nutritional Facts:

Serves: 7
Total Calories: 1,783
Calories from Fat: 206

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Ham and Asparagus Chowder
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Kicky Corn and Chicken Chowder
Cream of Chicken Corn Chowder
Cheesy Corn & Crab Chowder
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Hash Brown Oyster Chowder
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