Thursday, October 7, 2010

Chicken Corn Chowder

Chicken Corn Chowder

Serves 2 as entree; 3 as side

A tasty soup for the end of summer, beginning of fall. Use up the last of the corn crop and snuggle into autumn.
Adapted From: Better Homes and Gardens New Cookbook Limited Edition

3 ears of fresh corn or 1-1/2 cups frozen whole kernel corn
1/4 c. chopped onion (1/2 medium)
1/4 c. chopped green sweet pepper
1-1/2 t. cooking oil
1/2 can (7 oz.) chicken broth
1/2 c. cubed potato
2 t. all-purpose flour
1/8 t. salt
1/8 t. black pepper
3/4 c. milk
2 slices bacon, crisp-cooked, drained, and crumbled
1 chicken breast, cooked and shredded (about 2 c.)
1 T. fresh parlsey (optional)

If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 1-1/2 cups of corn. Set corn aside.

In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in chicken broth and corn. Cook, covered, about 10 minutes or until corn is tender, stirring occasionally.

In a small bowl, combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in chicken and crumbled bacon. Heat until warmed through.

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