I made soup this last swap! I love hearty soup on a cold fall day! This recipe I got from my friend Bert, at FTM.
{Picture courtesy of tasteofhome.com}
Chicken Corn Chowder
14.5 oz. can of chicken broth or make the same amount with bouillon
1 C chopped onion
1/8 t pepper
12 oz can evaporated skim milk
1/4 C flour
12 oz can whole kernel corn - drained
1 C diced cooked chicken (I use canned sometimes)
In a medium saucepan combine broth, onion, and pepper. Bring to boil, then reduce heat. Cover and simmer for 5 minutes until the onion is tender.
In small bowl, stir together flour and milk. Stir this into the broth mixture with whisk. Cook and stir until thickened. Stir in corn and chicken.
Heat through. If desired, garnish with parley flakes.
Enjoy!