Today I am sharing a quick soup recipe - it's a great way to use leftover chicken. You can also use ham instead of the chicken - or a combo of both! We like this served with fresh, hot rolls. You probably have most, if not all, of the ingredients on hand. If you would prefer not to use a "cream of whatever" soup, CLICK HERE for an easy homemade substitute.
Chicken and Corn Chowder
Original recipe from Taste of Home
Yield: 4-6 servings
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1-1/2 cups milk
1 tsp. dried minced onion
1/2 tsp. dried rosemary, crushed
2 cups cubed, cooked chicken
1 can (15-1/4 oz.) whole kernel corn, drained
1 cup (4 oz.) shredded Cheddar cheese
In a large saucepan, combine the condensed cream of chicken soup, milk, minced onion and rosemary. Stir in chicken and corn; heat through. Add cheese; stir until melted. Serve hot.