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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Quick Chicken-Corn Chowder Recipe

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This recipe for Quick Chicken-Corn Chowder is from Our Family Favorites 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:  
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons all-purpose flour
3 cups 2% milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups frozen or fresh corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 can cream-style corn (14 3/4 ounces)

Directions:
Directions:
Melt the butter in a large Dutch oven over medium heat. Add onion and celery, and cook for 3 minutes or until tender, stirring frequently. Add flour, and cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, and cook until thick (about 5 minutes).

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from "Cooking Light" magazine. I think it's quite tasty, and if you have chicken already cooked, it really is very fast to make.

 

 

 

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