Thursday, April 8, 2010

Chicken Corn Chowder

4 Tbsp butter
4 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 can chicken noodle soup
1 can cream style corn
1 cup diced cooked chicken (or 1 can chicken)

1. Melt butter, blend in flour and pepper.
2. Cook over low heat until smooth.
3. Stir in milk, bring to a boil stirring constantly until thick.
4. Add soup, corn, and chicken.
5. Heat but do not boil
6. Serve over buttered toast

No comments: