©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken & Corn Chowder (or as I say with my New England accent, Chowda)

I had some chicken that needed to be cooked up and really didn't know what to do. Since it has been feeling fallish I figured on a soup. I just came up with this recipe based on other soups that are here there and everywhere on my blog.

1 pound boneless skinless chicken breast cut into 1 inch pieces
Salt and pepper
4 cups chicken stock
4 Tbs unsalted butter
1/4 cup of all purpose flour
1 can condensed cream of potato soup
3/4 cup onion chopped
4 large baking potatoes peeled and diced
2 cups frozen whole kernel corn
1 tsp thyme
1 cup half and half or milk

Season the chicken with the salt, pepper and thyme. Brown in a skillet then place in a warmed crock pot. Make a roux with 4 tbs butter and flour. Add 2 cups of stock and whisk until smooth.

Pour the cream of potato soup over the chicken, add the potatoes and onions.

Pour your skillet gravy into the crock pot and add the rest of the stock. Stir until well mixed. Taste to check your seasonings. You may add a bit more salt, pepper and thyme.

Cover and cook on low for 5 hours or until chicken is no longer pink in the center.

Add the frozen corn and cook on low for one more hour.

Stir in half and half or milk turn to high, cover and cook for 15 minutes.

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