Recipe

Chicken Corn Chowder Recipe

	Mmmmmm / All my dishes 1 year, 5 months ago Use your leftover baked chicken and baked potatoes for this creamy, low fat delicious soup. It's loaded with fabulous ingredients so you can get away with a lovely homemade piece of bread and a bowl of this soup as your main course. Prep:15m Cook:25m Servings:4	Mmmmmm
	soup

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Ingredients

3 strips of bacon

1 medium onion - diced

2 stalks of celery - sliced thin

2 tbsp of all-purpose flour

4 cups of milk (I use 1%) feel free to use whatever milk your family uses.

1- 1.5 cups of leftover baked chicken cut into bite size pieces

2 cups of leftover baked potatoes. Dice into small bit size pieces

1 cup of frozen corn

pinch of cayenne

add salt and pepper to taste

Directions

Cook bacon in a large sauce pan over medium heat until crispy and brown. Leave bacon fat in pan with medium heat on & place bacon on a plate and set aside. Slice bacon once cooled.

Add chopped onion and celery to bacon fat. Cook until soft (approx 6 minutes). Stir often.

Add flour to pan and cook for about 1 minute. Add milk and bring to a boil. Stir often to prevent burning.

Once boiled, add chicken, potatoes, corn, bacon and cayenne. Return to a boil.

Simmer on low-med until all is heated through. (approx 5 minutes) Taste; add salt and pepper if needed.

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