Chicken Corn Chowder with Tomato Cheese Muffins

- 1 can (10-3/4 oz.) condensed cream of potato soup
- 1 soup can milk
- 1 soup can frozen Western blend corn with onions and peppers
- 1 soup can (1-1/4 cup) diced cooked chicken
- crumbled bacon or salsa
- Tomato Cheese Muffins [recipe follows]

Chowder preparation: In a medium saucepan, combine soup, milk, corn and chicken. Heat and stir over medium heat until boiling. Ladle into bowls. Garnish with bacon or salsa, if desired.

Serves 4

- 4 Bays English Muffins, split
- 2 tablespoons butter, softened
- 4 teaspoons Dijon or sweet hot mustard
- 2 tablespoons snipped fresh dill or 2 teaspoons dillweed
- 16 slices Roma tomatoes or small tomatoes
- 4 ounces havarti, jarlsberg or swiss cheese, cut in 1/4-inch pieces

Lightly toast muffin halves; spread with softened butter, then mustard. Sprinkle with snipped dill. Top each muffin half with two tomato slices and a piece of cheese. Broil just until cheese is melted. 2 to 3 minutes. Serve warm with soup.