For lunch today we tried out Buttery Sweet Corn soup by Pacific Foods. A very nice base for a quick and hearty chowder. It is very rainy and cold here today……
Sweet Corn and Chicken Chowder
2 cups Buttery Sweet Corn soup
1 11-ounce can extra sweet Niblets corn, drained
1 13-ounce can chicken, drained and crumbled
Heat the soup, corn and chicken up over medium heat till nice and hot. Garnish with lots of fresh ground black pepper and chopped chives.
Grilled Cheese Sandwich
4 slices bread
2-ounces Tillamook Special Reserve Extra Sharp Cheddar, sliced thin
Heat your pan over medium high heat (I use a nonstick grooved omelet sized frypan). Butter the bread lightly. Drop a piece in the pan, buttered side down. Pile half the cheese on, top with other piece of bread. Cook till golden brown on bottom, flip and repeat.
Make second sammie as above.
Enjoy with soup 🙂
Photos by Kirk Kirkconnell.