Chicken Corn Chowder

Campbell's Chicken Corn Chowder Recipe

This creamy, hearty chowder features chicken, corn and bacon, kicked up with picante sauce.

At a glance

Prep

10 min.

Total

15 min.

Serves

4

Servings: about 1 cup each

Cook: 5 min.

Made With

  • Campbell’s® Condensed Cream of Celery Soup

    Campbell’s® Condensed Cream of Celery Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

    Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
1 1/3 cups milk
1/2 cup Pace® Picante Sauce
1 can (about 8 ounces) canned whole kernel corn, drained
1 cup cubed boneless, skinless chicken breasts, cooked or turkey
4 slices bacon, cooked and crumbled
2 tablespoons shredded Cheddar cheese
1 tablespoon sliced green onion (scallion)

How to Make It

  • 1

    Heat the soup, milk, picante sauce, corn, chicken and bacon in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

  • 2

    Sprinkle with the cheese and onion. Drizzle each serving with additional picante sauce.

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  • Tip: Substitute Campbell's® Condensed Cream of Chicken Soup for the Cream of Celery.
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RID#23099

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