Chicken Corn Chowder Recipe
Ingredients
| Bacon Slices | 2 | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Chicken broth | 2 Cup (16 tbs) | |
| Whole kernel corn | 1 10 Ounce, frozen | |
| Potatoes | 2 Medium, chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Savory | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| 2 cups chopped cooked chicken or turkey | ||
Directions
In a 3-quart saucepan cook the bacon till crisp. Drain bacon, reserving drippings. Crumble bacon and set aside.
Cook onion in reserved drippings till tender but not brown. Stir in chicken broth, frozen corn or cut fresh corn, chopped potatoes, chopped celery, dried savory, pepper, and 1/2 teaspoon salt Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are tender.
Meanwhile, combine milk and flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped chicken or turkey; heat through. Top with crumbled bacon.
Cook onion in reserved drippings till tender but not brown. Stir in chicken broth, frozen corn or cut fresh corn, chopped potatoes, chopped celery, dried savory, pepper, and 1/2 teaspoon salt Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are tender.
Meanwhile, combine milk and flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped chicken or turkey; heat through. Top with crumbled bacon.
Chef
