Chicken Corn Chowder
Author: Renée Norman-Kenny
Recipe type: Soups
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
½ cup butter 1 carrot, finely diced 1 stalk of celery, diced 1 small onion, finely diced 1 garlic clove, minced ½ cup all-purpose flour 3 cups chicken stock 4 cups corn (fresh or frozen) 3 russet potatoes, diced 3 cups cooked chicken, shredded 2 bay leaves salt and pepper to taste 2 cups half and half ½ cup shredded cheddar, optional 6 slices bacon, optional green onions, sliced, optional In a large pot, melt butter over medium heat. Add carrots, celery, onion, garlic and saute until tender about 5 minutes until translucent and soft. Stir in flour, and cook for 2 minutes stirring constantly. While stirring, add in chicken broth and whisk until well blended. Add corn, potatoes, chicken, bay leaves, salt and pepper. Bring to a boil stirring frequently, then reduce heat to low. Cook uncovered for 20 minutes until potatoes are tender, stirring occasionally. Add in half and half and simmer uncovered for 10 to 15 minutes, continue stirring. Serve topped with cheese, bacon and green onion. Recipe by Eat Farm Love at https://eatfarmlove.com/chicken-corn-chowder/
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