Creamy Chicken Corn Chowder
(Submitted by Oberon Osiris, National Correspondence Officer
Midwest Regional Local Council)
1/4 stick butter
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.
