semi homemade chicken corn chowder
My husband and I like to travel. One evening we didn't feel like eating out so we grabbed some canned soup (Campbells chicken corn chowder) and went back to the room. We liked the soup so when we got back home I bought it again and thought I could jazz it up a little and make it heartier. I began experimenting and this is what I came up with. We enjoy it regularly, I hope you will too!
No Image
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
Ingredients
- 2 cans campbells chunky chicken corn chowder soup
- 2 tablespoons better than bouillon chicken flavor
- 1/2 jar med. queso cheese sauce
- 1 cup milk
- 2 small potatoes, diced
- 1/2 - rotisserie chicken, deboned
- 1 small onion, diced
- 1 cup whole kernel corn (fresh or frozen can be used also)
- 1 can green chiles (diced) mild
How To Make semi homemade chicken corn chowder
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Step 1Begin by peeling and dicing the potatoes and onion. Place them in enough water to just cover them. Add the boullion. cover and cook till tender. Do not drain
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Step 2Add the canned soup to the pot with the potatoes and onion. Stir together, add milk, cheese sauce,corn, green chiles (you can use jalepenos instead if you prefer) Add whatever seasoning you think it needs. I use salt, course ground black pepper and garlic to taste.
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Step 3Let cook till it bubbles, Add chicken last, heat thru.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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