Cheesy Chicken Corn Chowder Monday, August 13, 2007

Ingredients

Glen and Barbara Jones

3 cans cream of chicken soup
1 can chicken broth
1 bag frozen corn (1lb)
2 cups chopped cooked chicken
1 can tomatoes with green chilies
1 can cream style corn
8-12 oz Velveeta style cheese cubed (like Cheezy Does It)
1 clove garlic minced
1/4 teaspoon black pepper

Directions

Stir soup and broth till blended in large pan or Dutch oven. Add all other ingredients except cheese. Cook on medium until soup is heated throughly, stirring often. Add cheese and stir until melted. You can substitute a food city rotisserie chicken for the canned chicken, this gives it more flavor.

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