Chicken Corn Chowder
By: Marcia Mackesy
Published: Wednesday, May 19, 2010 - 10:23pm

Ingredients




3 tablespoons extra virgin olive oil
2 skinless, boneless chicken breast
1 medium onion, diced
3 celery stalks, diced
1 can of niblet sweet corn
3 large potatoes, cubed
1 tablespoon paprika
2 cans of Campbell cream soup.  I use Campbell Cream Corn soup or salt and pepper to taste
5 pieces of crumbled bacon

Preparation

1 Cube chicken into small pieces. 2 Saute chicken with the EVOO in bottom of large soup pot until fully cooked. 3 When chicken is cooked remove and set aside. 4 Saute onions and celery for 1 minute. 5 Add cubed potatoes and add just enough water to cover all vegetables. 6 Cook for 10 minutes or until potatoes are soft. 7 Add paprika, salt and pepper. 8 Add cooked chicken pieces. 9 Add the 2 cans of Campbell cream soup. 10 Add can of corn, including all juices in can. 11 Simmer on low for 20 minutes. 12 When serving sprinkle some crumbled bacon on top.

Comments:
Marcia Mackesy

You can also add diced tomatoes if you like them.