- 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