It's a winner

So I made it to the store today, but do you think I remembered to write down what I needed for the soup before I left the house, of course not. Going by memory I bought as much as I could remember. Between that and what I had at home, I pieced it together. Not exactly what the recipe called for, but it turned out good, the kids liked it (Kimberly ate 3 bowls of it), and bottom line, it was EASY! So here is the recipe, the original (which is credited to a MsTillmannRN), and my modified version.

Corn Chowder

1 15 oz can of corn
1 15 oz can of cream style corn
2 12 oz cans of chunk chicken
1 can of cream of chicken soup (this is one that I forgot, so I substituted cream of celery)
1 can of cream of mushroom soup (forgot this one too, but I had a second can of cream of celery)
2 7 oz cans of mushroom stems and pieces (this just sounded gross, and I didn't think the kids would like mushrooms in their soup so I substituted a 15 oz can of diced potatoes)
1 5 oz can of evaporated milk (I didn't remember what size when I was at the store and bought a 12 oz can, it worked)
1 16 oz can of chicken broth
1/2 stick of butter
1/2 teaspoon of pepper (I added another 1/2 teaspoon because I didn't think it had enough)
1/4 teaspoon of salt (I also added a couple shakes of garlic salt)

So the directions say to open all the cans and DO NOT DRAIN (sounds kinda weird I know, but I followed the directions). Pour all of it into a large pot (it makes a lot, you will have leftovers unless you have a family of 10). Stir well. Cover (I apparently had stopped paying attention by this point because I didn't cover). Heat for 20 minutes on medium and then reduce heat to low and cook another 10 minutes.

For a something you can whip up in 30 minutes with stuff that you have in your pantry, this recipe is fabulous.