This creamy, hearty chowder features chicken, corn and bacon, kicked up with picante sauce.
What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) 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) 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
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.
Sprinkle with the cheese and onion. Drizzle each serving with additional picante sauce.