Chicken-and-Roasted Vegetable Chowder
Serve a hearty chicken soup recipe for a satisfying dinner tonight. Roasting the vegetables before adding them to the soup adds deep flavor to the chowder.
Recipe by Southern Living January 1997
Gallery
Credit:
Ralph Anderson; Styling: Leslie Byars Simpson
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
296 calories; calories from fat 20%; fat 6.5g; saturated fat 1g; cholesterol 33mg; sodium 460mg; carbohydrates 40g; fiber 6.7g; protein 19.1g.