CHICKEN CORN CHOWDER

YIELDS: 4 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 1-1/2 HOURS





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1-Rotisserie Chicken (hand pulled) 1-14 oz Sweet Whole Kernel Corn
8-oz of Cream Cheese 1-14.75 oz can of Cream Style Corn
1-pint of Half & Half 2-cans Cream of Potato Soup
1-stick of Unsalted Butter 2-cans of Diced White Potato
3-stalks of celery (diced) 1-clove of garlic (finely chopped)
1-sweet onion (chopped)
1-tblsp Italian Seasoning

OPTIONAL ITEMS

Saltine Crackers and Sliced Green Onion




COOKING INSTRUCTIONS


Melt the stick of butter to saute the garlic, onions and celery on medium until tender.

Add in the Cream Cheese and stir until melted. Then add in the Half & Half.

Add in the Cream of Potato Soup and Cream Style Corn. Stir thoroughly!

Drain the liquid from the Whole Kernel Corn and Diced White Potatoes and add to the pot.
Stir thoroughly!

Add in the pulled chicken and Italian Seasoning, stir thoroughly.
Bring to a low boil for 2 minutes and continue stirring!

Reduce heat and simmer for 1 hour and stir occasionally.

Serve with saltine crackers and green onion. Salt and pepper to taste.



TWO PEAS