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Two 14-3/4-ounce cans cream-style corn
1 (14-1/2-ounce) can chicken broth
1 cup diced, cooked chicken
1 cup diced, cooked potatoes (fresh or canned)
Salt and ground pepper, to taste
Hot pepper sauce, to taste (optional)
1/3 cup cream or half-and-half
Garnish: Snipped fresh or frozen chives (optional)
In a large saucepan, combine corn, broth, chicken and potatoes. Season to taste with salt, pepper and hot sauce. If you prefer a richer chowder, stir in cream or half-and-half.
Bring soup to a boil over medium-high heat, then reduce heat to low and simmer 5 to 10 minutes to blend flavors. If desired, serve sprinkled with chives.
Makes 3 to 4 servings.
1 (14-1/2-ounce) can chicken broth
1 cup diced, cooked chicken
1 cup diced, cooked potatoes (fresh or canned)
Salt and ground pepper, to taste
Hot pepper sauce, to taste (optional)
1/3 cup cream or half-and-half
Garnish: Snipped fresh or frozen chives (optional)
In a large saucepan, combine corn, broth, chicken and potatoes. Season to taste with salt, pepper and hot sauce. If you prefer a richer chowder, stir in cream or half-and-half.
Bring soup to a boil over medium-high heat, then reduce heat to low and simmer 5 to 10 minutes to blend flavors. If desired, serve sprinkled with chives.
Makes 3 to 4 servings.
