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Quick Chicken-Corn Chowder Recipe

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This recipe for Quick Chicken-Corn Chowder, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ro Targonski
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons all-purpose flour
3 cups 2% milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups frozen or fresh corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 can cream-style corn (14 3/4 ounces)

Directions:
Directions:
Melt the butter in a large Dutch oven over medium heat. Add onion and celery, and cook for 3 minutes or until tender, stirring frequently. Add flour, and cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, and cook until thick (about 5 minutes).

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from "Cooking Light" magazine. I think it's quite tasty, and if you have chicken already cooked, it really is very fast to make.

 

 

 

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