Chicken Corn Chowder


  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 Tbsp. butter or margarine
  • 1 can cream of chicken soup
  • 1 can cream of potato soup
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  • 1 can cream style corn
  • 1 can boned chicken or 1 cup diced cooked chicken
  • 2 soup cans milk
  • 1 Tbsp. chopped parsley


In a saucepan, cook celery and onion in butter until tender. Add remaining ingredients, except parsley. Heat on low, stirring occasionally. Garnish with parsley before serving. Makes about 7 cups.

By Robin from Washington, IA


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November 23, 2009 Flag


  • 1 Tbsp. margarine or butter
  • 1 cup chopped onions
  • 2 tsp. bell pepper, minced
  • 2 cups chicken broth
  • 1 (16 oz.) can cream style corn
  • 1 medium tomato, chopped
  • 2 cups diced cooked chicken
  • 1 cup heavy cream or half & half


Melt butter or margarine in a 3 qt. saucepan. Add onion and pepper. Cook for 3 minutes till over medium heat. Stir in rest of ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes or till hot. Makes 4 servings.

By Terri from NV

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