Chicken and Corn Chowder

Ingredients:
  • 1 lbs chicken breast 
  • 1 chopped onion
  • 4 T butter 
  • 2 stalk chopped celery
  • 4 c fresh corn (6 ears) 
  • 2 med. boiling potatoes, diced
  • 3-4 T flour 
  • 3 c chicken stock
  • 1 c heavy cream (or substitute buttermilk)
Method:
  • Melt butter and fry chicken, but do not let brown -- when it's glistening, lower heat and simmer 10 minutes or until meat is firm.
  • Cut up and set aside.
  • Puree 2 c of corn until smooth
  • From the chicken fry pan drippings, saute onion and celery until soft. 
  • Sprink with flour and cook until bubbly. 
  • Add rest of ingredients, and simmer 15 minutes until the potato is tender. 
  • Stir in cream or buttermilk, salt and pepper. Heat and serve.

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