Chicken Corn Chowder
- Serves 4
- Prep time: 15 minutes
- Total time: 40 minutes
When cooking the vegetables and flour in step two, stir frequently to prevent the mixture from taking on any color; this will keep the chowder creamy white.
Ingredients
- 2 strips bacon, cut crosswise into 1/2-inch strips
- 1 small onion, diced
- 2 stalks celery, thinly sliced
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1/2 leftover thyme-roasted chicken, skin removed, meat shredded
- 2 cups leftover roasted potatoes from Thyme-Roasted Chickens cut into bite-size pieces
- 1 package (10 ounces) frozen corn kernels
- pinch cayenne pepper
- coarse salt and ground pepper
Directions
- Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.
- Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.
- Add chicken, potatoes, corn and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.
Substitution: If you don’t have leftover potatoes, add 2 cups cubed raw potatoes in step three; increase the cooking time by 5 to 10 minutes, or until tender.
Source: Everyday Food - Issue 12, May 2004, Page 59.