chicken corn chowder
This is a family favorite and I have fine tuned it over the years. Great with crusty french bread and an arugula salad
No Image
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1/4 pound ham or bacon,cooked, cubed or crumbled
- 2 - shallots chopped or 1/2 tsp. onion powder. my husband cannot tolerate onion so i substitute although you can use 1 large onion chopped
- 3 - ribs celery sliced add 3 celery hearts chopped including leaves
- 6 - potatoes quarted with skins on
- 3 cups chicken stock
- 24 ounces frozen corn
- 2 cups half and half
- 1/4 cup butter
- - salt and white pepper to taste
- 3 tablespoons flour seasoned with salt and pepper
- 2 - boneless skinless chicken breasts
- 2 tablespoons olive oil, extra virgin
How To Make chicken corn chowder
-
Step 11. Cube the chicken and place in a plastic bag with 3 TBl. of seasoned flour. Close and shake. Put olive oil in a skillet and heat. Add chicken and brown.
-
Step 22. Add onion and cook over medium heat about 5 minutes stirring often.
-
Step 33. Add chicken stock, celery and potatoes and cook until the potatoes are done about 20 min. When the potatoes are done mash coarsely.
-
Step 44. Add corn and pork and heat 5 min. stirring occasionally. Heat Half and Half with butter and add to the chowder. Salt and pepper to taste and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes