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Chicken Corn Chowder Recipe

   
 

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     Chicken Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   16, 4oz.

Ingredients
.12 oz. Chicken Base
2 1/3 Tbsp - 3/4 Tsp Water
.16 oz. Diced White Chicken
.16 oz Uncooked Egg Noodles
1.6 oz Corn Whole Kernel
1/4 cup - 1 Tbsp, 2 percent Milk
1.92 oz. Cream of Chicken Soup
Dash of White Pepper
1/8 Tsp Corn Starch
 
1 Tsp Water

Instructions
First, dissolve chicken base in boiling water. Cut chicken into smaller pieces. Add chicken, noodles, and corn to stock. Partially cook noodles. Next, Gradually add milk to cream of chicken soup, stirring constantly with a wire whip. Add diluted cream of chicken soup and white pepper to noodle mixture. Let ingedients stand for about 30 min. so flavors can blend.
Heat throughly (but do not boil). Serve hot and Enjoy!
Serving Suggestions
Soup may need to be thickened with cornstarch dissolved in water.


Originally Submitted
4/30/2012





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