Chicken Rice Chowder Recipe

• 1/4 c. minced onion
• 2 tbsp. butter
• 3 1/2 c. (2, 14 1/2 ounce. cans) evaporated lowfat milk
• 1 2/3 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon pepper
• 1 can (16 ounce.) tomatoes
• 1 can (8 3/4 ounce.) whole kernel corn, liquid removed
• 1 c. diced cooked chicken
• 1 1/3 c. minute rice
• 1 tbsp. minced parsley

1. In a large saucepan, saute/fry onion in butter till transparent.
2. Add in evaporated lowfat milk, water, salt, sugar, soda, pepper, tomatoes and corn.
3. Bring to a boil, breaking up the tomatoes with a spoon.
4. Stir in chicken and rice.
5. Cover and simmer 10 min.
6. Stir in parsley.
7. Makes 8 c. or possibly 8 servings.

onion, butter, milk, salt, sugar, baking soda, pepper, tomatoes, kernel corn, chicken, minute rice, parsley

Taken from cookeatshare.com/recipes/chicken-rice-chowder-48658 (may not work)