Friday, November 20, 2009

Chicken Corn Chowder

4 Russet potatoes, cubed
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies

Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.

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