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CHICKEN CORN CHOWDER WITH TOMATO CHEESE MUFFINS

Prep
15 Minutes
Cook
35 Minutes
Serves
4

Ingredients

  • 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

Instructions

  • 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.

CHICKEN CORN CHOWDER WITH TOMATO CHEESE MUFFINS