Cheesy Chicken Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from my parent's neighbor, Marsha Quist, with a few changes from my mom, and is one of my all-time favorite soups. Ingredients:
1 chicken breast |
1/4 cup onion, chopped |
1/4 cup celery, chopped |
1 cup potato, cubed (or more if desired) |
1 (10 3/4 ounce) can cream of chicken soup |
0.5 (10 7/8 ounce) can cream of celery soup |
1 (15 ounce) can whole kernel corn (can use cream style corn) |
1/2 cup half-and-half |
2 tablespoons pimientos (optional) |
1/4-1/2 lb cheese, grated |
Directions:
1. In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
2. Bring to a boil and reduce heat.
3. Cover and simmer 15-20 minutes.
4. Remove chicken. When cool enough to handle, dice or shred the meat.
5. Return meat to broth.
6. Stir in remaining ingredients.
7. Cook, covered, for 10 minutes.
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