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Chicken Corn Chowder Recipe

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

Edie Ward
Added: Sunday, September 30, 2007


2 cups cooked chicken, cut into 1/2 inch pieces
4-5 medium potatoes, diced into 1/2 inch pieces
1 medium onion, diced
1 cup diced celery (about 5 stalks)
4 cups chicken broth
1 cup half and half or light cream
4 tablespoons butter
1/4 cup flour
1/2 tsp dried tarragon
salt and pepper to taste

1 pound of bacon, fried and crumbled
shredded cheddar cheese

Prepare all vegetables, cook the potatoes in the chicken broth until they are tender but still somewhat firm. Saute the onion and celery in butter until they are tender, add in flour. Cook and stir for about one minute. Add the onion mixture to the chicken broth and potatoes. Stir until mixed thoroughly and cook over medium heat until the mixture just comes to a boil. Add in the cooked chicken, frozen corn, tararagon, half and half and salt and pepper. Heat until warmed through. Serve with crumbled bacon and cheddar cheese on the top.




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