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Corn and Chicken Chowder
There's nothing like a warm bowl of corn and chicken chowder to take away the chill on a winter night. This mouthwatering medley is sure to help you settle in after a long day. Chow down tonight.
6 slices bacon, crumbled
1 Tablespoon butter
1/2 cup celery, finely chopped
2 cups potatoes, cubed
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
3 tbsp. flour
2 1/2 cups chicken broth
1 tsp. Creole seasoning or seasoned salt
1 cup corn kernels
1 1/2 cups half-ahd-half
1 1/2 to 2 cups diced cooked chicken
1 can (14.5 oz) diced tomatoes
salt and pepper, to taste
1. Fry bacon in a large saucepan or Dutch oven. Remove bacon from pot. Add butter to bacon drippings. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender.
2. Stir in flour. Add chicken broth and seasoning or seasoned salt, stirring constantly. Cook until thickened. Cover and simmer for 12 minutes.
3. Add the diced chicken and corn. Simmer for 7 minutes longer until vegetables are tender. Add half-and-half and tomatoes. Heat through. Add salt and pepper as needed.
