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Creamy Corn & Chicken Chowder

Ingredients

  • 2 tablespoons butter
  • 1 onion finely chopped
  • 1/4 cup thinly sliced celery
  • 1 red bell pepper finely chopped
  • 2 cans (14 oz each) cream-style corn
  • cups cooked chicken shredded or chopped
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon chicken bouillon granules or base
  • ¼ teaspoon pepper

Instructions

  • In a large soup pot/sauce pan, melt butter over medium-high heat. Add onion, celery, and red pepper; cook for 6-8 minutes or until tender, stirring occasionally.
  • Stir in creamed corn, chicken, evaporated milk, chicken bouillon, and pepper. Heat through while stirring occasionally. Do not let boil.
  • Serve!