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Chicken-Corn Chowder Recipe

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This recipe for Chicken-Corn Chowder is from The Addison 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. water
32-oz. pkg. frozen corn
32-oz. pkg. frozen diced potatoes
1/4 c. carrot, peeled and diced
2 T. celery, diced
1 T. dried, chopped onion
1 c. cooked chicken, diced
salt and pepper to taste
6 slices of bacon, crisply cooked and crumbled
5-oz. can evaporated milk
1 c. half-and-half
Optional: 1/2 c. instant mashed potato flakes
Directions:
Directions:
In a large soup kettle over medium-high heat, combine water, vegetables, chicken, salt, and pepper. Bring to a boil. Reduce heat to low; cover and simmer for 15 minutes, or until vegetables are tender. Add bacon, mill, and half-and-half; heat through. If a thicker chowder is desired, stir in potato flakes to desired consistency.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you prefer, use fresh corn and potatoes for this soup. You'll need about 4 cups of each veggie.

 

 

 

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