Ingredients:
2 tablespoons butter
1 white or yellow onion finely chopped
1 red bell pepper finely chopped
1/4 cup thinly sliced celery
2 cans (14 oz each) cream-style corn (do not drain)
1½ cups cooked chicken
1 can (12 oz) evaporated milk
1 teaspoon chicken base or bouillon/powder
¼ teaspoon black pepper
Instructions:
In a large soup pot/sauce pan, melt butter over medium-high heat. Add onion, celery, and red pepper; cook for 6-8 minutes or until tender, stirring occasionally.
Stir in creamed corn, chicken, evaporated milk, chicken bouillon, and pepper. Heat through, for about 5-10 minutes, while stirring occasionally.
* Reduce heat if needed, but do not let boil. Just warm it through out.
