This recipe came to me from a childhood neighbor when we were new to town. She brought a huge container of it when we moved in – so thoughtful. My mom requested the recipe and we have been making it ever since. It’s a simple recipe that requires very little effort. This is also a great recipe if you have guests or houseguests arriving in the evening. I definitely recommend serving it with good bread, Honeycrisp apples and brie. It’s an easy, cozy lunch or dinner that everyone loves.
Chicken Corn Chowder.
(make approximately 3 quarts)
1 large spanish onion, diced
4 T. salted butter
4 (10 oz) cans of Campbells Chicken Noodle Soup
1 soup can of water
1 (15 oz) can of creamed corn
1 (15 oz) can of whole kernel corn (drained)
1 (12 oz) can of evaporated milk
2 (10 oz) cans of Swansons White Meat Chicken (drained & shredded)
2 t. kosher salt
2 t. fresh black pepper
Cornbread, Baguette or Asiago Cheese bread (try this recipe!)
STOVE TOP VERSION:
In a stock pot, melt the butter over medium heat. Once the butter is melted, add the diced onion and cook until the onions are translucent. This usually takes about 6-8 minutes.
While the onion cooks, open all of the cans. Once the onion is translucent, add the remaining ingredients to the onion. Bring to a slow boil and allow to simmer for 15 minutes.
SLOW COOKER VERSION:
In a saute pan, melt the butter over medium heat. Once the butter is melted, add the diced onion and cook until the onions are translucent. This usually takes about 6-8 minutes.
While the onion cooks, open all of the cans. Once the onion is translucent, transfer the onion and butter to your slow cooker. Add the remaining ingredients to your slow cooker. Cook on high for 2-3 hours or low for 5-6 hours.
HOMEMAKER HINT: This soup freezes well. I double the recipe and freeze a portion of it so I always have a quick meal in the freezer. Nothing goes into my freezer without a label and a date!