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.

Reviews & Comments 2

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  • krumkake 11 years ago
    Wow, no that's not diet friendly, but it sure is "eater friendly"! That sounds rich and very tasty - will have to try it this winter on a cold night...Krum
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  • 22566 11 years ago
    Really Great sounding recipe!!


    Kind Regards
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