Mar. 2nd, 2010

YUM!

Mar. 2nd, 2010 06:41 pm
deltamiss: (Chef Miss)
One of Melanie's friends shared a recipe for a scrumptious soup. It's simmering as I type, but I just had to taste it. I usually don't care for soups with lots of melted cheese, but this one is to die for. And so easy! The most difficult part for me is opening the cans. ;)

Chicken Corn Chowder

2 cups cooked chicken
16 ozs. chicken broth
Medium onion, diced
2 tbls. butter
2 cans cream of mushroom soup
1 14 oz. can of whole kernel corn
1 14 oz. can of cream style corn
1 10 oz. can of Ro Tel tomatoes
8 ozs. Velveeta cheese, cubed
8 ozs. Monterey Jack cheese, shredded
Salt and pepper to taste

Saute onion in butter until tender. Add in all ingredients except cheeses. Stir until well blended. Bring to a boil. Add cheeses. Stir. Reduce heat and simmer 30 minutes.

There went the timer. Soup's on! :D

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