Country Cream Of Chicken Chowder Recipe
Ingredients
| 1/4 cup CRISCO® Vegetable Oil | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 4 Cup (16 tbs) | |
| Skim milk | 2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 3 cups frozen hash brown potatoes | ||
| Whole kernel corn package | 1 , frozen | |
| Green beans package | 1 , frozen | |
| Frozen peas package | 1 | |
| Frozen carrots package | 1 , sliced | |
| Cooked chicken | 1 1/2 Cup (16 tbs), finely chopped | |
| Pepper | 1/8 Teaspoon | |
| 2 tablespoons chopped fresh parsley or chives | ||
Directions
Heat Crisco® Oil in large saucepan on medium heat.
Add onion.
Cook and stir until tender.
Stir in flour.
Cook until bubbly.
Stir in broth and milk gradually.
Cook and stir until mixture is bubbly and slighdy thickened.
Add bay leaf.
Add potatoes, corn, beans, peas and carrots.
Increase heat to medium-high.
Bring mixture to a boil.
Reduce heat to low.
Simmer 5 minutes or until beans are tender.
Stir in chicken and pepper.
Heat thoroughly.
Remove bay leaf.
Add onion.
Cook and stir until tender.
Stir in flour.
Cook until bubbly.
Stir in broth and milk gradually.
Cook and stir until mixture is bubbly and slighdy thickened.
Add bay leaf.
Add potatoes, corn, beans, peas and carrots.
Increase heat to medium-high.
Bring mixture to a boil.
Reduce heat to low.
Simmer 5 minutes or until beans are tender.
Stir in chicken and pepper.
Heat thoroughly.
Remove bay leaf.
Chef
