Chicken & Corn Chowder

6 ingredients
2 steps

Ingredients

  • 1 (14.5 ounce) carton Campbell's(R) 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

Directions

  1. 1
    Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
  2. 2
    Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

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