This chowder is full of chicken and vegetables (potatoes, carrots, celery, onion, mushrooms and corn) in a flour-thickened liquid of chicken broth, cream of chicken soup, and whipping cream.
Ingredients:
• 6 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 medium potatoes, peeled and cubed
• 3 medium carrots, diced
• 1/4 cup diced celery
• 1/2 cup finely chopped onion
• 2 lbs. boneless, skinless chicken breasts, diced
• 1 (4 oz.) can sliced mushrooms, drained
• 1 cup frozen whole kernel corn, thawed
• 1 (10 3/4 oz.) can cream of chicken soup
• 4 slices bacon, cooked crisp and crumbled
• 1 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1/3 cup water
• Garnish:
• Parsley sprigs
•
Method:
In a 4-5 quart pot, bring first seven ingredients to a boil over medium heat. Reduce heat to low. Cover and simmer for 30 minutes until carrots are tender. Stir in diced chicken, mushrooms and corn. Cook over low heat for 10-15 minutes until chicken is done, stirring often. Stir in soup, bacon and cream. Heat through. In a small bowl, stir together flour and water until smooth. Stir into pot. Heat over low heat"
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