Tipsy Chicken Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The nice thing about this is that I have everything sitting around the house and did not need to go hunting in the market to find the parts. They get tired of chasing me out when I bring my shotgun into go hunting. Read more . Which I can kind of understand ...........as it is a mess to clean up if I am hunting for lobster. Once you shoot the little buggers the water from the tank gets all over the floor. Luckily I just needed chicken for this and they are kind enough to wrap them in plastic and put them in the freezer section, They don't move as fast this way and a club works pretty well. So no matter what you are hunting for I hope you found it with this dish. Ingredients:
1 boneless skinless chick breast half cubed |
1 can corn 15 oz un drained |
1 med onion diced |
2 cloves garlic minced |
6 med potatoes peeled and cubed |
1/2 cup celery diced |
1/4 cup carets diced |
2 tsp old bay seasoning |
2 tsp parsley |
1 cup dry white wine (about) |
6-8 oz velveeta cheese cubed (2% reduced fat works great) |
1 cup instant potato flakes (about) |
6 plus cups water |
Directions:
1. Heat water add chicken all vegetables, and spices.
2. Bring to a boil and reduce to a high simmer until chicken is done.
3. Add potatoes and enough water to cover cook until potatoes and all vegetables are tender.
4. Add wine I said about a cup which is about 3 glugs depending on how your wine glugs
5. Add cheese and stir until melted.
6. Add potato flakes to desired thickness.
7. Salt and pepper to taste
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