Hearty Chicken and Vegetable Chowder

Ingredients

• 1 tablespoon canola oil 
• 2 cups meat from a rotisserie chicken diced cooked
• 10.8 ounce campbell's® condensed cream of celery soup healthy request® canned
• 2 tablespoons parsley fresh chopped
• 1 clove garlic minced
• 1 cup nonfat milk 
• 1 large onion minced
• 2 medium potatoes diced red
• 1 cup water 
• 1 cup kernel corn whole
• 1 large zucchini diced

Equipment

• sauce pan

Directions

1. Heat the oil in a 4-quart saucepan over medium-high heat.
2. Add the onion and garlic and cook for 2 minutes, stirring occasionally.
3. Stir in the soup, milk and water and heat to a boil. Stir in the potatoes, zucchini and corn. Reduce the heat to medium-low. Cook for 35 minutes or until the potatoes are tender, stirring occasionally.
4. Stir in the chicken and parsley and cook until the mixture is hot and bubbling.