Creamy Corn & Chicken Chowder
thinly sliced celery
red bell pepper
cans (14 oz each)
shredded or chopped
can (12 oz)
chicken bouillon granules or base
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.