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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Corn Chowder Recipe

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This recipe for Chicken Corn Chowder is from Eating with the Scotts, 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 strips bacon cut into small pieces
2 large chicken breasts cut into small bite-size pieces or half a rotisserie chicken
1/2 medium onion chopped
2 sticks celery chopped
1/4 cup flour
2 cloves garlic minced
6 cups chicken broth or stock
2 cups frozen corn
1 cup heavy/whipping cream
3 large Russet potatoes diced
3-4 chicken bouillon cubes
1 tablespoon sugar
Dash Italian seasoning
Pinch cayenne pepper optional
Salt & pepper to taste

Directions:
Directions:
Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

Meanwhile, prep your onion, celery, chicken and potatoes.

Once the bacon is crispy, take it out of the pot and set it aside. Leave the grease in the pot.

Add the onion and celery to the pot and sauté for 5 minutes.

Stir in the flour and cook for about a minute, stirring nearly constantly.

Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.

Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, sugar, bouillon cubes, and bacon. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.

Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.

Season the soup with salt & pepper as needed.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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