Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups milk or half-and-half
- 1 cup Progresso™ Chicken Broth (from 32-oz. carton)
- 1 (10 3/4-oz.) can condensed cream of potato soup
- 1 (10 3/4-oz.) can condensed cream of chicken soup
- 2 cups cubed cooked chicken or turkey
- 1/3 cup chopped green onions
- 1 (11-oz.) can whole kernel corn, red and green peppers, drained
- 1 (4.5-oz.) jar sliced mushrooms, drained
- 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
- 6 oz. (1 1/2 cups) shredded Cheddar cheese
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1/4 cup crushed nacho-flavored tortilla chips
Instruction
- In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
- While chowder is heating, bake crescents. Heat oven to 375°F. Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
- Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.
