Chicken, Corn and Potato Chowder
Another new recipe that I’m trying at the suggestion of a reader! A great recipe for a cold winter day. We’ve been having a lot of those lately. I couldn’t find an exact recipe that I thought I would like so I grabbed one and am modifying it a bit.
1 lb chicken breast cut into bite-sized pieces
5 1/4 C chicken broth
2 C diced, peeled russet potatoes
1 C frozen whole-kernel corn
1 14 oz can creamed corn
1/2 C all purpose flour
2 C milk
1 1/2 C grated cheddar cheese
Cook chicken for 6 minutes. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen corn and creamed corn and stir well.
Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 1/2 C grated cheddar cheese. Season with s/p. Ladle the soup into bowls and garnish with a bit more cheese and bacon pieces if desired.