Monday, July 17, 2017

{soups-salads-and-salad-dressings} Chicken And Corn Chowder


Chicken And Corn Chowder

2 tbsp. butter or oil
1 medium onion, chopped
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups milk
1 tsp. dried rosemary, crushed
3-4 cups cubed or shredded cooked chicken
1 bag (12 oz.) frozen whole kernel corn, thawed
2 cups (8 oz.) shredded Cheddar cheese
Freshly chopped parsley, for garnish (if desired)

In a soup pot or Dutch oven, melt butter over medium-high heat. Cook onions until they are soft, about 3-4 minutes.
Add the condensed cream of chicken soup, milk, and rosemary. Stir in chicken and corn. Continue to cook, stirring occasionally until all ingredients are heated through, about 7-8 minutes.
Add cheese and stir until melted.
Garnish with fresh chopped parsley, if desired. Serve hot.


Posted by: Dorie <>
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