Kickin’ Chicken Corn Chowder
This is one of those dishes I just threw together, probably on a cold day. It was so good that I eagerly await the cold weather just so I can enjoy it again!
In a large saucepan over medium heat, combine the following ingredients:
1 regular-sized can of Cream of Mushroom soup
1 regular-sized can of Cream of Broccoli soup
1 can baby white potatoes (whole or sliced)
1 12-ounce bag of FROZEN sweet corn
1/2 of a roasted chicken, meat pulled off the bones (many large grocery stores sell whole roasted chickens)
Once the chowder begins to boil, turn the heat down and simmer 4 to 5 minutes, stirring occasionally. Serve with warm French or sourdough bread or soup crackers.
Supercharged Chili (from the French’s® website)
This recipe was on an insert for a sauce I bought. The prep time is 8 minutes, cook time is 20 minutes (yes, 20 minutes!), and it makes 8 servings:
2 pounds ground beef
1 large onion, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (15 to 19 ounces) red kidney beans, undrained
1/2 cup French’s® Worcestershire Sauce
2 packages (1-1/4 ounce each) chili seasoning mix
Brown ground beef in large nonstick pot. Add onion; cook 3 minutes. Drain.
Stir in remaining ingredients. Heat to boiling. Simmer, partially covered, 15 minutes until flavors are blended, stirring often.
Tastes wonderful with cheddar and/or mozzarella cheese sprinkled on top.