Homemade Chicken Corn Chowder |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is my own version of this classic American recipe. Ingredients:
4 cups cooked chicken, cut into bit sized pieces |
2 (16 ounce) whole kernel corn, drained |
2 (16 ounce) cans cream-style corn |
2 (10 3/4 ounce) cans cream of potato soup |
2 (16 ounce) cans chicken broth |
4 large potatoes, peeled and diced |
4 large carrots, peeled and diced |
2 celery ribs, diced |
1 onion, chopped |
1 tablespoon sugar |
1 bay leaf |
1/2 cup heavy cream |
2 tablespoons butter |
Directions:
1. In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
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