"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Corn chowder Recipe

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This recipe for Chicken Corn chowder, by , is from Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Cans Cream of chicken soup
1 14 1/2 ounce can chicken broth
2 cans whole kernel corn
3 chicken breasts, cooked
1 (10 ounce) can diced tomatoes and green chiles
1 can cream-style corn
8 ounce loaf process cheese spread cubed
1 clove of garlic, minced

Directions:
Directions:
Stir together cream of chicken soup and broth in large pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring often. Cook on low for about 30 minutes or until hot.
This freezes well.

 

 

 

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