My favorite season is Summer, there's no denying it.  I like the warmer temps, wearing skorts when I run and the seemingly everlasting daylight.  But, I also like to make soups, hot dishes, bake and try new recipes.  For those activities, the cooler Fall weather is best.  This Taste of Home recipe that includes cream corn and butter caught my eye, I tried it and it was fantastic!

When I was perusing the ingredients for this recipe I was surprised to see that you add two cans of creamed corn and butter.  That intrigued me and I decided to try it.  My go to kitchen life hack is the fully cooked frozen chicken strips, they added lots of flavor and make recipes so much easier and faster.

WHAT YOU NEED:

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes (I use the granules, they dissolve better)
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

MAKE IT:

Using a large pot, combine the water, chicken, onion, celery, carrots and bouillon. Slowly bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in corn, noodles and butter; cook 10 minutes or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

It does make a lot, but we had it for supper and then lunches for the week.  Very, very tasty and so easy!