Thursday, February 3, 2011

Cheesy Corn Chowder

My family LOVES this soup. It is the easiest - but probably not the healthiest since most of it is coming from a can. However, it is easy and quick. You can use light soups and light cheese. This is one of those soups I keep everything on hand for that cold night when we need a yummy bowl of hot soup.

It has been SOOOO cold in Omaha this week. My husband was stuck in like 2 hour traffic trying to get home from work the other night. He called to see what was for dinner. When I told him Cheesy Corn Chowder - his response was "perfect"!

I got this recipe from a sweet neighbor from when we lived in Houston - miss you Kendra!

Cheesy Corn Chowder

3 cans cream of chicken soup
1 can Rotel tomatoes, undrained
1 clove garlic, minced
1 10 oz can whole kernel corn, drained
1 can cream corn
1-2 cups diced, cooked chicken
8 oz Velveeta, cubed

Heat all ingredients except chicken and cheese over medium high heat - stirring often until nice and bubbly hot. Add chicken and cheese - stirring and heating until cheese is melted. Serve with tortilla chips or cornbread sticks.

* When reheating soup, I added a little milk so it wouldn't be so thick

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