Cheesy Chicken Corn Chowder
|Whole chicken breast||8 Ounce, halved lengthwise (1 In Number)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned whole kernel corn||8 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded sharp american cheese||2 Ounce (1/2 Cup)|
|Chopped pimiento||2 Tablespoon|
In medium saucepan combine chicken, water, onion, and celery.
Bring to boiling.
Reduce heat; cover and simmer till tender, 15 to 20 minutes.
Remove chicken; cool slightly.
Discard skin and bones; cut up meat.
Return chicken to broth; stir in soup, undrained corn, milk, cheese, and pimiento.
Cook, uncovered, till heated through, about 10 minutes, stirring occasionally.