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Chef Reggie's Chicken Corn Chowder Recipe

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This recipe for Chef Reggie's Chicken Corn Chowder is from Chamberlain Family Favorites, 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:  
6 slices of bacon, diced
1/2 c. diced Celery
2 c. potoatoes, small diced
1 c. diced onion
1/2 c. diced carrots
3 Tbs. Flour
2 1/2 c. chicken broth
1 tsp. creole seasoning or seasoned salt
1 c. corn
1 1/2 c. half and half
1 1/2 to 2 cups diced cooked chicken
1 can (14.5 oz) diced tomatoes
Salt and pepper, to taste
Directions:
Directions:
Fry bacon in a saucepan or Dutch oven; remove to paper towels to drain. Add butter to bacon drippings, if necessary, to make 3 teaspoons.
Add celery, potatoes, onion and carrots. Saute, stirring constantly, until onion and celery are tender. Stir in flour until well incorporated. Add chicken broth and seasoning or seasoned salt, stirring to blend well.

Cook, stirring, until thickened. Cover and simmer for 12 minutes. Add the diced chicken and corn; simmer for 7 minutes longer, until vegetables are tender. Add half and half and tomatoes. Heat through and taste. Add salt and pepper, as needed.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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