Recipe Talk

I saw a recipe in an old Women's World (I think) for a chicken corn chowder that was thickened with corn bread mix. It was a $1,000.00 prize winner. WE are having a soup party at work & I'd love to try it. thankx, Linda

March 2006 Winner

Name: Linda Christensen

Recipe Name: Ham Corn Cheddar Chowder

Ingredients:

2 cups water

2 cups potatoes, peeled and cubed

1/2 cup carrots, sliced

1/2 cup celery, sliced

1/4 cup onion, chopped

1 tsp. salt

1/4 tsp. pepper

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 cups milk

2 cups (8 oz) sharp cheddar cheese, shredded

1 can (16 oz) whole kernel corn, drained

1 1/2 cups ham, cubed and fully cooked

1/2 cup heavy cream

Preparation:

In large saucepan bring water, potatoes, carrots, celery, onion, salt and pepper to a boil.

Cover, reduce heat and simmer 8-10 minutes.

(Use a timer for this so they will not over cook because they sit during the next part and finish cooking)

Remove from heat. Do not drain! Meanwhile, in a medium saucepan, melt the butter. Blend in the flour.

Add milk all at once, cook and stir until thickened and bubbly. Add cheese and stir until melted.

Stir into the un-drained vegetables. Return large saucepan to heat. Add corn and ham.

Heat through, stirring occasionally. Just before serving add heavy cream.

Sprinkle grated cheese on top of each bowl for presentation.

(Makes 2 quarts)

Tip: Heat the corn and ham in the microwave before adding them to the chowder.

It reduces the heating time after you've added them to the chowder.

Chicken Chowder Cornbread Bake
From: Michael W., Michigan

Ingredients:

15 refrigerated OR frozen breaded chicken breast tenders

3 cans Campbell's® Campbell's® Chunky™ Chunky Chicken Corn Chowder

1 can (about 16 oz.) whole kernel corn, drained

1 1/2 cups milk

3 boxes (about 8 1/2 oz. each) corn muffin mix

3 eggs

Directions:

Place chicken tenders in 3-qt. shallow baking dish.

Top with chunky soup and spread evenly. On top of that, place corn and spread evenly. Pour 1/2 cup milk on top to add moisture.

Prepare corn muffin mix with remaining milk and eggs (follow directions on package). Place on top of everything and spread evenly.

Bake at 350degreesF. for 30 to 45 minutes, checking bread after 25 minutes for doneness. Serve and enjoy!

"This was excellent! My husband is hard to please and he loved it!!! I made the recipe a little smaller in an 8"x8" pan and used one and a half cans of soup and one and a half boxes of cornbread mix. OUTSTANDING!!"