Chicken Corn Chowder
Cream Style Corn
1 Tbsp. butter
1 boneless, skinless chicken breast, diced
3/4 cup sliced green onions, divided
1 tsp. fresh thyme or 1/2 tsp. dried thyme
2 cans (14 oz. each) Del Monte Cream Style Corn
1 ½ cup (14 oz.) New Potatoes, diced and cooked
3/4 cup milk
Optional Toppings: Cooked crumbled bacon
- Melt butter in a large saucepan over medium-high heat. Add chicken, 1/2 of onions and thyme; cook 1 minute.
- Add corn, potatoes and milk; bring to a boil. Cover and simmer on medium low 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve with remaining green onions and bacon, if desired.