My inspiration for this recipe came from one called Popcorn Soup from The Dinner Doctor.
2 cans cream style corn
1 can corn, drained
2 cups (1 pint) 1/2 & 1/2
2 cups low sodium chicken broth
1 chicken flavored bouillon cube
1 tsp sugar
2 Tbsp butter
cooked and cubed or shredded chicken
boiled potato chunks
Place the cream style corn, corn, 1/2 & 1/2, broth and bouillon in large sauce pan and heat over medium stirring constantly for the first few minutes. Continue cooking stirring ocassionally until soup thickens and is hot but not boiling.
Remove pan from heat. Stir in sugar and butter. Add cooked chicken and potatoes. Season with pepper or some hot sauce for a little kick. Garnish with popped popcorn!
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