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Chicken And Corn Chowder Recipe

Ingredients

How to make it

  • In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
  • Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
  • Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
  • Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
  • Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
  • Read more at http://www.bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/#cf6GtpehP9b78Tlf.99

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The Cook

Redsfantracy Lexington, KY

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