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Corn Chowder Recipe

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This recipe for Corn Chowder is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon
1 lb. boned chicken, cut in cubes (I bought a roasted chicken from the Jumbo deli)
3/4 finely chopped onion
3/4 c. finely chopped celery
4 cups chicken broth (2 cans)
4 cups whole kernel corn (2 cans)
1 jar real bacon bits
2 cups diced potatoes
1/2 tsp. salt
1/4 tsp. pepper
2 cans cream of chicken soup
2 T. dried parsley

Directions:
Directions:
In Dutch oven, cook bacon until crisp. Remove. Add onion and celery to bacon grease. Cook 10 to 15 minutes or until tender, stirring frequently.
In blender combine 2 cups corn with 1 cup chicken broth. Blend on high until smooth. Stir pureed corn, remaining corn, potatoes, remaining broth and salt into Dutch oven.
Bring to boil over high heat; reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender. Stir in cream of chicken soup, parsley and pepper. Simmer 2 to 3 minutes. Add crumbled bacon.
Sally's variation: Add 1 cup Cheez Whiz or Velveeta and add 1 cup Ro-Tel tomatoes. If you have bacon bits, add to top of each person's bowl.

Number Of Servings:
Number Of Servings:
11 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Clyda often exchanges cream of chicken soup for half and half.
Enjoy!

 

 

 

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