"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Corn Chowder Recipe

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

Contributor:  
Contributor:  
Laina (Beckerich) Hayes
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb bacon, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken stock or broth
2 cups 1/2 inch peeled, cubed potatoes
1 lb frozen corn
1 t salt
1/8 t pepper
2 cups cooked, diced chicken
1 cup heavy cream

Directions:
Directions:
Cook bacon in large saucepan until bacon is crispy. Remove bacon, saving app 2-3 T grease. Add onion and celery, cook until soft. Stir in stock, bring to a boil over high heat. Add potatoes, corn, salt and pepper; cook 5-10 minutes until potatoes are tender. Stir in chicken and cream, reduce heat to low. Cover and simmer 3 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I often buy a prepared chicken from the grocery store, and it adds terrific flavor.

 

 

 

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