Chicken Corn Chowder Recipe
Ingredients
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can cream-style corn
1 1/2 cups milk
1 to 1 1/2 cups frozen mixed vegetables
1 (5 ounce) can chunk chicken, drained
1 baked potato, diced
1/2 teaspoon pepper
Directions
Combine the soup, corn and milk in a large kettle and bring to a simmer, stirring frequently.
Add the vegetables; cook for 15 to 20 minutes or until vegetables are tender.
Add the chicken, potato and pepper; cook for 5 minute or until heated through.
Add more milk if you desire a thinner chowder.
Serve in soup mugs or bread bowls.
Add the vegetables; cook for 15 to 20 minutes or until vegetables are tender.
Add the chicken, potato and pepper; cook for 5 minute or until heated through.
Add more milk if you desire a thinner chowder.
Serve in soup mugs or bread bowls.
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