Chicken & Corn Chowder

1 (14.5 ounce) carton Campbell's® Creamy Herb & Garlic with Chicken Stock Soup
1 medium potato, peeled and cut into 1/2-inch cubes
1 1/2 cups frozen whole kernel corn, thawed
2 cups milk
1 1/2 cups diced cooked chicken
2 strips bacon, cooked and crumbled

Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

03/02/2017

recipepes.com Chicken & Corn Chowder, recipe PT15M PT1H 5 455 calories

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Chicken & Corn Chowder

Ingredients

Directions