Prep 30 mins
Cook 0 mins
Altho I don't usually use cream of something soup as a base, this recipe is very good and tastes totally homemade. I've made it for potlucks and the pot is always scraped clean and I'm asked for the recipe!
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 tablespoon flour
- 2 (10 1/2 ounce) soup cans milk
- 2 cups potatoes, peeled and cubed
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can green chilies, diced
- 1 cup chicken, cooked and shredded
- 2 teaspoons garlic salt
- Put soup in large pot.
- Mix flour with 3 Tablespoons of the milk.
- Add to the pot with remaining milk and rest of the ingredients.
- Cook until potatoes are tender.
Thank you so much for this recipe. I was in a time crunch for lunch and your ingredients came through. I should call this 7 can chowder as everything came from my pantry. I too used canned potatoes as well as a 13 1/2 can of chicken breast. The only other addition to your recipe was to add black pepper and about 1/8tsp dried thyme. Very good!
Oh, yeah! This is a "5" star recipe. I was looking for something to use up some leftover chicken and this got my interest. The recipe calls for ingredients that we usually have in the pantry, how convenient is that? We just finished big bowls of it and it's a keeper, for sure. I'm not a fan of cream of <insert soup here> but luckily I had two cans of <chicken> to use up before they got too far past the expiration date. A terrific cold weather soup. Thanks for posting this. If I don't die from using Cream of Chicken soup that expired in July, I'll make it again. :)<br/>NOTE: I used Campbell's Healthy Request Cream of Chicken and it was delicious even w/o the trans fat.
Ok, I admit that I made some changes, but I bet it would be wonderful without those changes. I used home roasted green chiles, corn cut off the cob and roasted briefly, a can of homemade chicken broth (was just a tad too thick for my tastes) and a little half and half plus 1/4 cup cooked chorizo that was left over from an earlier meal. It was so good!