Source: Campbell's Recipes

Hearty Chicken and Corn Chowder
Vegetable juice is the ingredient that magnifies the flavor of this simple and savory soup.  It's a great way to revitalize leftover chicken!
Rating:
Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 20 minutes
Cook Time: 20 minutes

 

 
2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
3 tablespoons all-purpose flour
3 cups V8® 100% Vegetable Juice
1/2 cup milk
1/4 teaspoon ground black pepper
2 cups cubed cooked chicken
1 can (about 16 ounces) whole kernel corn, drained




Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until it's tender, stirring occasionally.
Stir in the flour. Gradually stir in the vegetable juice, milk and pepper. Cook until the mixture boils and thickens, stirring constantly. Add the chicken and corn and heat through.
Ingredient Note: For 2 cups cubed cooked chicken: Heat 4 cups water to a boil in a 2-quart saucepan over medium-high heat. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook for 5 minutes or until the chicken is cooked through.
Easy Substitution: The recipe is also delicious with Essential Antioxidants V8® or Low Sodium V8® .
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.