Yuldetide with CoG #11: Corn Chowder

Creamy Chicken Corn Chowder

(Submitted by Oberon Osiris, National Correspondence Officer

Midwest Regional Local Council)

1/4 stick butter

1 package dry vegetable soup mix (Lipton, Knorrs, etc.)

1 can creamed corn (white or yellow is fine)

1/4 to 1/2 half softened cream cheese (the more the creamier)

1 can chicken broth (optional)

Milk (2 cans, using corn can as your measure)

1- 6 oz can of chicken breast

Melt butter in medium saucepan. Then add soup mix.  Stir and saute a few minutes. Add creamed corn and heat to near boiling. (This will look like a strange paste-like mixture.)

Add cream cheese, keep stirring on medium to high heat.

When mixed and heated well, add broth,and milk.

Bring to boil/near boil.  Reduce heat to simmer.  Add chicken.  You can drain the liquid if you're using chicken broth. Let simmer, at least 10 to 15 minutes.

(top holiday graphic provided by Magickal Graphics)