"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Corn Chowder Recipe

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

Clyda Hilliard
Added: Saturday, November 8, 2008


5 slices of bacon (or more)
1 baked chicken, de-boned and cut in cubes
3/4 cup of finely chopped onion
1/3 cup of finely chopped celery
4 cups of chicken broth
2 cups of diced raw potatoes
2 cans of whole kernel corn
2 cans of cream style corn
2 cans of cream of chicken soup (low fat works great)
Salt and pepper to taste
2 T parsley chopped
Garlic and onion powder to taste
4 oz or MORE of Velveeta cheese (to taste)
1 can of Rotel tomatoes
1 jar of Hormel cooked REAL bacon pieces

Cook potatoes in chicken broth in your soup pot. Cook bacon slices until crisp and remove. SAVE - this will be a garnish later. Then add onion and celery to the leftover grease and cook until tender. Add celery and onion to your soup pot mixture. Heat cream of chicken soup with Velveeta cheese and Rotel in microwave and add to soup pot with all the rest of the ingredients EXCEPT the 5 slices of crumbled bacon. ( I serve those on top of each person's bowl of soup right before we eat so they are still crisp!) Some people add 1/2 and 1/2 to taste or more cream of chicken soup if they want it creamier and more broth if you want it thinner, more Rotel, if you want it hotter, etc.

Personal Notes:
Personal Notes:
Probably my most asked for recipe!




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