Chicken Corn Chowder with Tomato Cheese Muffins
1 can (10-3/4 ounces) condensed cream of potato soup
1 soup can milk
1 soup can frozen Western blend corn with onions and peppers
1 soup can (1-1/4 cup) diced cooked chicken
crumbled bacon or salsa
4 BAYS English Muffins, split
2 tablespoons butter, softened
4 teaspoons Dijon or sweet hot mustard
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
16 slices Roma tomatoes or small tomatoes
4 ounces Havarti, Jarlsberg or Swiss cheese, cut in 1/4-inch pieces
In a medium saucepan, combine soup, milk, corn blend and chicken. Heat and stir over medium heat until just boiling.
Meanwhile, lightly toast muffin halves; spread with softened butter, then mustard. Sprinkle with snipped dill. Top each muffin half with two tomato slices and a piece of cheese. Broil just until cheese is melted, 2 to 3 minutes. Ladle chowder into bowls. Garnish with bacon or salsa, if desired. Serve warm with soup.