Here's a wonderful Louisiana recipe!! This one received the "Cajun Ring Culinary Excellence Award".

CHICKEN CORN CHOWDER
(serves 6-8)

2 chicken breasts

2 (8oz) cans sweet corn

1 onion, chopped

1 cup milk

2 stalks celery, chopped

2 cups cheddar, grated

1 cans chicken broth

Tony Chachere's seasoning to taste (or any Creole seasoning)

2 cans cream of chicken soup

In a saucepan combine the chopped, cooked chicken, the onion, celery,
and chicken broth. Boil, then reduce heat to simmer. Cover and cook for
20 minutes. Stir in remaining ingredients. Cook uncovered for 10
minutes.