What you need:

  • 15.25 oz can corn, drained
  • 2 (103/4 oz) cans cream of chicken soup
  • 1 boneless, skinless chicken breast half, cooked and cubed
  • 1/2 c celery, sliced
  • 1/2 c onion, chopped
  • 2 c milk
  • 2 T butter
  • 1/4 t salt
  • 1/8 t black pepper

What you do:

  • Melt butter in a medium skillet.  Add onion and celery and saute
    until tender but not browned.  Place onion, celery and remaining
    ingredients in a medium to large saucepan and mix.  Cook over
    low heat, stirring occasionally, until thoroughly heated.  May also
    be cooked in a crock-pot on low until heated through.
Quick and Easy Chicken Corn Chowder
Easy Breezy Recipes