Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Southern Living June 2002


Recipe Summary test

Makes 8 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.

  • Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn, and parsley.

  • Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.

Nutrition Facts

204 calories; calories from fat 14%; fat 3.1g; saturated fat 1.5g; mono fat 0.8g; poly fat 0.4g; protein 25g; carbohydrates 20g; fiber 2g; cholesterol 52mg; iron 1.5mg; sodium 652mg; calcium 91mg.