"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Corn Chowder Recipe

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

Contributor:  
Contributor:  
Stephanie Murphy
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T butter or margarine
1 8-oz pkg presliced mushrooms
1/4 c flour
3 1/2 c lo fat milk
1 c diced red or Yukon gold potatoes
1/2 t dried thyme
1/2 salt
1/4 t black pepper
16 oz frozen corn, thawed
1 1/2 c chopped rotisserie chicken breasts, skinned
3 T chopped green onion

Directions:
Directions:
Melt butter in large Dutch oven over med-high heat.
Add mushrooms, saute 3 minutes. Stir in flour and brown a bit. Add milk gradually, stirring with a whisk. Add potatoes and next 4 ingredients; bring to a boil. Stir in chicken and 2 T green onion; cover, reduce heat and simmer for 15 minutes. Ladle into soup bowls and sprinkle with green onion.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This too is good with crusty bread!!

 

 

 

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