What to do with Cream of Mushroom soup

Cream of mushroom soup was on sale, so I had a couple cans. What does one do with cream of mushroom soup, if one is not in the mood for tuna or green bean casserole? Online did not offer much help, as chicken seemed to be the star ingredient (no chicken for this girl). My heart was set on chowder, so I gathered some ingredients, and crossed my fingers.



See, not too shabby, and pretty tasty... (Harris Teeter made the bread). Below is the recipe, but keep in mind this was the first try, so it may need some tweaking :).

Mushroom & Corn Chowder           

1 can Cream of Mushroom Soup
1 can Whole Kernel Corn, drained
2-4 green onions (not the stalks), diced
1-2 garlic cloves, diced
3 small red potatoes, peeled & diced
1-2 T butter
1-2 t truffle oil
2-4 T lime juice
4 sprigs of time, dried + 1
1-2 t hot pepper sauce
salt & pepper

Optional, but recommended: serve with shredded cheese (I like sharp), plain yogurt (Greek style is my choice) or sour cream, and green onion stalk or chives
 

(1) Add chopped green onions, garlic, and potatoes to 2 qt. saucepan.
(2) Add oil, butter, lime juice, salt & pepper. Cook over Med. High heat for 10-15 minutes, stirring regularly. Add more lime juice, if seems too dry.


(3) Add corn, and stir. Lower heat to Med. Low, and cover. Cook another 10 minutes.



(4) Add soup, milk, 4 sprigs of thyme (remove thyme leaves from sprigs), and hot sauce.
(5) Cover. Cook, stirring periodically, 20-25 minutes, or until potatoes are done. 




(6) Add last sprig of thyme, and stir.



Serve hot. Toppings & crusty bread are optional. Enjoy!