Tuesday, January 12, 2010

Chicken Corn Chowder

2 slices bacon
1/4 cup chopped onion
3 T water
2 cups chicken broth
2 T flour
2 cups milk
1/2 cup chopped celery
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. frozen corn
2 potatoes, peeled and chopped
2 cups cooked chicken

Cook bacon until crisp. Strain bacon, wiping dripping from pan with paper towel. Crumble bacon and set aside. In same saucepan cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes, celery, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer until veggies are tender- about 15 minutes. Stir flour into milk until smooth. Pour into vegetable mixure and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2 to 3 more minutes, until heated through. Top with crumbled bacon. Makes 6 servings.


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