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.

Text Box: Click here for a great recipe for “Guilt-Free” Banana Protein Shake

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