CHICKEN CORN CHOWDER
From thyme4ma 15 years ago
- 45 minutes to make
- Serves 8
Rich chowder topped with swiss cheese and melted in crockery bowls. Not diet friendly!
Ingredients
- 1 stick butter shopping list
- 1/2 cooked chicken, boned and skinned, chopped shopping list
- 1 1/2 quarts chicken stock, use home-made if possible shopping list
- 1 small onion, diced shopping list
- 1 rib of celery, diced shopping list
- 1 medium carrot, diced shopping list
- 1/2 red or green bell pepper, diced shopping list
- 2 tbsp flour shopping list
- 1 pint heavy cream, room temperature shopping list
- 2 medium white potatoes, peeled and diced shopping list
- 1-17 oz can cream style corn shopping list
- 10 oz fresh or frozen whole kernel corn shopping list
- salt & fresh ground black pepper to taste shopping list
- Grated Parmesan and Swiss cheese slices shopping list
- French bread croutons shopping list
How to make it
- Melt butter in a 3 qt sauce pan.
- Saute' onion, celery, carrot and pepper until almost tender.
- Add flour and blend to make a roux, do not brown.
- Blend in chicken stock and bring to a boil.
- Add creamed corn and chicken, return slowly to a boil.
- Add potatoes and simmer 15 minutes.
- Add corn kernels, season to taste.
- Cook until potatoes are just tender.
- Stir in heavy cream, adjust seasonings if needed.
- To serve, place chowder in individual ovenproof crocks.
- Sprinkle with french bread croutons, and cover bowl with 2 slices of swiss cheese, sprinkle with parmesan.
- Place under broiler until browned.
People Who Like This Dish 5
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