Chicken Corn Chowder
|Cream of chicken soup||1 Can (10 oz)|
|Canned cream style corn||15 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|Frozen mixed vegetables||1 1⁄2 Cup (24 tbs)|
|Canned chunk chicken||5 Ounce, drained|
|Baked potato||1 , diced|
Combine the soup, corn and milk in a large kettle and bring to a simmer, stirring frequently.
Add the vegetables; cook for 15 to 20 minutes or until vegetables are tender.
Add the chicken, potato and pepper; cook for 5 minute or until heated through.
Add more milk if you desire a thinner chowder.
Serve in soup mugs or bread bowls.