"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 gorzycki Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
gloria gorzycki
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 1/4 pounds bone-in-chicken breast
2 cups water
1 rib celery, cut up
1 bay leaf
1/2 t. salt
milk
1/4 cup butter or margarine
1/2 cup diced onion
1 cup diced celery
2 T. flour
2 medium potatoes, peeled and cubed (about 2 cups)
1 (17oz.) can cream -style corn
1/2 t. salt
1/8 t. pepper
snipped chives or parsley

Directions:
Directions:
Combine chicken, water, celery, bay leaf and salt in 3-quart saucepan. Bring to boiling; reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Remove chicken from broth; cool, discard bones. Dice chicken; set aside. Strain broth; add enough milk to make 3 cups; set aside. Melt butter in 3-quart saucepan; saute onion and celery until soft but not brown. Blend in flour; gradually stir in milk mixture. Add potatoes; simmer until tender, 15 - 20 minutes. Stir in chicken, corn, salt and pepper; heat through. Garnish with chives

Number Of Servings:
Number Of Servings:
6 to 7 cups

 

 

 

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