semi homemade chicken corn chowder
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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!
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prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For semi homemade chicken corn chowder
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2 cancampbells chunky chicken corn chowder soup
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2 Tbspbetter than bouillon chicken flavor
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1/2 jarmed. queso cheese sauce
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1 cmilk
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2 smpotatoes, diced
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1/2rotisserie chicken, deboned
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1 smonion, diced
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1 cwhole kernel corn (fresh or frozen can be used also)
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1 cangreen chiles (diced) mild
How To Make semi homemade chicken corn chowder
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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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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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3Let cook till it bubbles, Add chicken last, heat thru.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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