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Chickumber Chowder Recipe

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This recipe for Chickumber Chowder, by , is from Our Family 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!

Contributor:  
Contributor:  
Ruth Houston

Category:
Category:

Ingredients:  
Ingredients:  
1 medium chopped onion (1/2 cup) 2 cups cubed, cooked chicken or turkey
1/4 cup butter or margarine 1/2 cup long grain rice
1/4 cup flour 2 Tablespoons lemon juice
1/2 teaspoon seasoned salt 2 bay leaves
1/4 teaspoon white pepper 1 cup light cream
3 cups chicken broth 1/4 cup snipped parsley (optional)
5 medium cucumbers (about 2 1/2 lbs)
peeled, halved lengthwise
seeded and cut up

Directions:
Directions:
In a 3 quart saucepan, cook onion in butter or margarine till tender, but not brown.
Blend in flour, seasoned salt and white pepper. Stir in chicken broth. Cook and stir till thickened and bubbly. Add cucumber. Cover and simmer for 10 minutes. Pour half the mixture at a time into blender container. Cover and blend on medium speed for 30 seconds. Return all to saucepan.

Stir in chicken or turkey, uncooked rice, lemon juice and bay leaves. Return to boiling. Reduce heat; cover and simmer 20 to 25 minutes or till rice is tender. Remove bay leaves. Stir in cream and parsley; heat through. Season to taste with salt and pepper. Garnish with snipped parsley if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a meal in itself. Serve with crackers or bread

 

 

 

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