Saturday, December 27, 2008

Pat Nelson's Chicken Corn Chowder

3 chicken breasts, cooked and shredded
2 slices bacon, cooked and crumbled
1 small chopped onion
2 cans corn, undrained
dash pepper
1 tbl butter
1 can cream of chicken soup
1 1/2 cups boiling water
1/2 tsp salt
1 can evaporated milk
3 cups milk
1 tsp chicken base

1. Cook onions in bacon grease until transparent. Add the rest of the ingredients and cook until heated through. Put 1 tablespoon flour or cornstarch in a small amount of warm water and mix together; add to soup and cook util thickened.

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