Chicken Corn Chowder with Cheddar Biscuits

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. Meanwhile, in a large pot over med. heat add corn mixture bag. Saute vegetables 5 min. until soft.
3. Add Chicken & Soup bag, 1 1/2 cups of water, and 1/2 tsp. kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4. While chowder is cooking, in a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
5. Ladle soup into bowls and serve with Cheddar Biscuits.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Preheat oven to 375°F.
2. Meanwhile, in a large pot over med. heat add corn mixture bag. Saute vegetables 5 min. until soft.
3. Add Chicken & Soup bag, 3 cups of water, and 1 tsp. kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4. While chowder is cooking, in a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
5. Ladle soup into bowls and serve with Cheddar Biscuits.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.