Chicken Corn Soup
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
- 2 tablespoons butter
- 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
- 1 can condensed chicken noodle soup, (10½ oz / 298 g)
Instructions
- Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
- Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
- Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
- Serve and enjoy.
Notes
Fair cost per serving, the soups needed are available in high end markets.
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