I would have taken a picture but I ate it all.. no, not by myself! But trust me when I tell you this is really easy to make and delicious. It’ll be a “keeper” (like my daughter says) in our home as I’m sure it will in yours as well.
Ingredients:
2 TBSP butter
1 yellow onion
1 rib celery, finely chopped
5 1/2 C. Chicken stock
1 1/2 C. frozen corn
1 lrg. potato, peeled and diced
3/4 tsp. salt
1 C. heavy cream
3 TBSP all-purpose flour
black pepper, to taste
fresh parsley (not necessary), chopped
1. Melt butter in a large saucepan. Stir in onion and celery, partially cover pan, and cook 7-9 minutes.
2. Add chicken stock, corn, potato, and salt. Bring to a low boil.
3. Lower the heat, cover the pot and then simmer about 7-9 minutes until potatoes are tender.
4. In a small bowl whisk together the heavy cream and flour. Stir mixture into soup and then add pepper as desired.
5. Bring soup back to a low boil, then reduce heat. Simmer about 8 more minutes.
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About Miranda Kuskie
It does sound yummy!
looks delish! Thank you
Sounds like the one I make and it is yummy !
We make one just like this, and it’s always gone in no time. Yum!
Ooo, thanks for the reminder. I’ve been wanting to make another batch of chicken corn chowder and I have all of the ingredients right now. Your recipe sounds yummy too, I’ll have to save it!
Yummy– I am definitely saving this recipe. Thanks!!