A hearty weeknight chowder that comes together in 30 minutes. This soup uses mainly pantry & fridge staples, and when sided with some melty tuna melts, makes a perfectly cozy meal.
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
Soup:
6 slices bacon, chopped into small pieces
1 small onions, finely diced
1 tsp thyme
Pinch of salt
2 cups cooked chicken, shredded (rotisserie chicken works great)
1 (285mL) can of chicken noodle soup (I used Campbell's)
1 (285mL) can of cream of chicken soup (I used Campbell's)
2 (285mL) cans of milk (use the empty soup cans to measure)
1 cup frozen corn
4 green onions, chopped
.
Tuna Melts:
2 cans flaked tuna, drained
1 tsp lemon juice
2 celery stalks, chopped
2 dill pickles, finely chopped
2 Tbsp dill pickle juice
⅔ cup light mayo
4 slices bread
Cheddar cheese, sliced
Instructions
In a large, heavy bottomed pot over medium high heat, saute bacon until cooked and crispy. Remove bacon from pot and set aside. Drain ½ the bacon grease from pot.
Add onions to pot, sauteing in the remaining bacon grease, until softened, about 5 minutes. Add in thyme, salt, chicken, and bacon stirring well.
Pour chicken noodle soup and cream of chicken soup into the pot. Use the cans to measure 2 cans of milk, and add to the pot and stir well. Let simmer for 15-20 minutes until thickened and hot, stirring occasionally. Add corn to pot in the last 5 minutes of cooking, stirring well.
Meanwhile, make sandwiches: Preheat oven to 375°F. In a medium bowl, combine tuna, lemon juice, celery, dill pickles, dill pickle juice, and mayo. Spread mixture over top the bread and top with thick slices of cheddar. Bake in oven for 5-8 minutes until cheese has melted.
Serve soup with a sprinkle of green onions and a tuna melt on the side.
Recipe by Port and Fin at https://portandfin.com/30-minute-corn-chicken-chowder-with-tuna-melts/