Mix all ingredients except cheese and potato flakes in slow cooker. Cover and cook on low heat for 5-6 hours or until potatoes are tender and chicken is no longer pink, Stir in potato flakes and cook on high, uncovered for 5 minutes until chowder has thickened and flakes have dissolved. Top with cheese before serving. Serves 4. Nutrition info per serving: 367 calories, 45 mg cholesterol, 8g fat. Nutritionist Chris Sagolla-Flood is an MSU grad with degrees in dietetics and foods and nutrition. Questions and comments can be sent to Chris Sagolia-Flood, Lansing State Joumaf, 120 E. Lenawee St., Lansing, MI 48919. MC formatting by firstname.lastname@example.org Recipe by: Lansing State Journal, Oct. 28, 96 Posted to Digest eat-lf.v097.n237 by Roberta Banghart
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 56.5mg||17 %|
|Sodium 337.1mg||12 %|
|Potassium 1028.7mg||27 %|
|Total Carbohydrate 64.6g||19 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 59.4g|
|Protein 25.8g||37 %|
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Calories per serving: 406
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