(https://clockcrew.net/talk/proxy.php?request=http%3A%2F%2Fimages.meredith.com%2Fbhg%2Fimages%2Frecipe%2Fl_R145462.jpg&hash=ebd1361fd8312abd5a8fb245601936f918a50a9e)
I just made this tonight, but I don't want to take a photo so heres a web photo.
PREP TIME: 10-20 mins
COOK TIME: 5-10 mins
INGREDIENTS:
1 can Cream of Celery Soup (I use Campbells)
1 can of Milk
1/2 Cup of Picante Sauce
1 cup of Chicken (I use 2 chicken breasts)
1 can of Kernel Corn (drained)
4 slices (or more) Bacon, Crumbled
Diced Green Onion (optional)
Cheddar Cheese (shredded, optional)
Cook the bacon until it is crispy, crumble it. Use the leftover grease to cook the chicken, I recommend cubing the chicken before putting it into the pan to speed up cooking (Also for some reason it keeps mine tender and moist)
In a pot, mix the cream of celery, picante sauce (salsa) and corn together. Fill the can that had the soup with milk and add it to the mixture in the pot. Mix well. Wait until the soup starts to bubble and is hot, then add the bacon and chicken. Let it simmer on Low-Medium heat for a few minutes, then serve, adding green onions and cheese to taste.
I recommend using this for turkey as well, if any of you still have leftover turkey from Thanksgiving. Hell, it'd probably be good with about any meat you could think of. Post what you guys think when you make it, and maybe photos of your batch.
Looks delicious. Will try this later.
dayuum I mos deffo wanna try this i love campbells chunky chicken corn chowder. did you come up with this yourself or did you make a variation on an existing recipe? also how does this compare to campbells chunky chicken corn chowder