Chicken Corn Chowder
Servings: 0
Ingredients
- 2 boned and skinned chicken breast halves
- 4 medium potatoes peeled & diced
- 1 large onion diced
- 16 ounces creamed corn canned or frozen
- 32 ounces whole kernel corn frozen
- 2 cans evaporated milk
- 16 ounces chicken broth canned
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- Cook chicken breast halves in chicken broth. Remove chicken and dice.
- Reserve broth.
- Saute onion in butter in large pot. Stir in 1/4 cup flour until smooth
- and whisk in chicken broth. Add remaining ingredients including diced
- chicken and simmer (Do not boil) for about 30 minutes until potatoes are
- done and it reaches desired consistency.
Notes
NOTES : More chicken broth may be needed. Garnish with crumbled bacon, cheese, or chives.
Recipe By: Diana Smith
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