Recipe

Chicken Corn Chowder Recipe

	Charlee_cooks / All my dishes 1 year, 3 months ago William and I call this one "Heart Attack in a Bowl" , so it's not an everyday recipe, but we love it for a treat! Prep:45m Cook:60m Servings:8	Charlee_coo
	chicken corn vegies

Does this look good? Yeah! / Nope

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Ingredients

1 pound of bacon

2 boneless, skinless chicken breasts

2 1/2 c diced potatoes

stick of butter

1 1/2 cup diced onion

2/3 cup each of chopped carrots and celery

1/2 cup flour

3 cans chicken stock

2 cans creamed corn

1 can whole kernel corn

3 bay leaves

4 cups of milk

Salt, black pepper and white pepper to taste (we used about a tablespoon of salt, 1/4 tsp blk pepper, and 1/8 tsp white pepper)

dashes of Worcheshire sauce and Tabasco sauce. (aka the "secret ingredient)

Directions

NOTE: This recipe takes about 70 minutes total, start to finish. I don't like the forced prep and cook times required to post!

Cut one pound of bacon into small pieces and put in the bottom of your stockpot to brown.

While it's cooking, peel and dice 2 and a half cups of raw potatoes. Cook them separately, in salted water, just until tender, drain and set aside.

When the bacon is brown and crispy, add one stick of butter and 1 1/2 cups of chopped onion to the same pot, without draining the bacon. Cook, stirring until the onions are transparent.

Add 2/3 cup each of chopped carrots and celery, and the raw meat of two boneless, skinless chicken breasts. Cook for 5 minutes, stirring often.

Stir in a chopped bell pepper, and then add about 1/2 cup of flour and stir...cooking for about 5 minutes.

Add 3 cans of Swansons chicken broth, and when that's stirred in, add 2 cans of creamed corn, and 1 can of whole kernel corn. Add 3 bay leaves.

Heat 4 cups of milk, and add the warm milk, the potatoes, Worcheshire and Tabasco to your stock pot. Bring to a SIMMER and cook for 10 to 15 minutes to let the flavors blend...serve with your favorite bread.

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