You know I'm all about quick and easy in the kitchen, and what fits that bill better than a one-pot meal like soup? I happen to like soup, stew, and chili year-round, but the beginning of (slightly) cooler weather really brings it out in me. This week I decided to try this practically fool-proof version of chicken corn chowder, made up almost exclusively of canned items that you can stock up on when they go on sale and keep in your pantry practically indefinitely.
- chicken--I used 5-6 boneless, skinless chicken thighs
- 2 cans cream of chicken soup
- 2 cans cream of potato soup
- 1 can cream style corn
- 1 can whole kernel corn
- 2 cups milk
The original recipe for this stated to cube up the chicken and saute in 1/2 stick of butter, along with some onions, until the chicken was done. My chicken was frozen, so I cooked it in some chicken stock with some dried onion flakes. Once the chicken was done, I diced it up, and saved the stock to use later in another recipe. Mix together the cream of chicken and potato soup and the corn, and add the diced chicken. This will be a very thick mixture, so heat it slowly on between low and medium. Cook for a few minutes to blend flavors, then add milk and additional seasonings to taste. (I added some Tony Chachere's Creole seasoning blend and some additional dried onion flakes.) Add the milk, and stir well, then heat, again slowly, making sure not to boil after the milk is added. And voila', quick and easy chicken corn chowder.
What "Soup-er Simple" one-pot meals do you like to make during these cool(-er) months?
This recipe is linked to:
Foodie Friday at Designs by Gollum
Food on Friday at Ann Kroeker
Recipe Swap at the Grocery Cart Challenge
Recipe Swap at Prairie Story
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
What's Cooking Wednesday at King's Court IV
Ultimate Recipe Swap at Life As Mom
Until next time, good cooking, and good eating!