Prep 3 hrs
Cook 3 hrs
This is my own version of this classic American recipe.
- 4 cups cooked chicken, cut into bit sized pieces
- 2 (16 ounce) whole kernel corn, drained
- 2 (16 ounce) cans cream-style corn
- 2 (10 3/4 ounce) cans cream of potato soup
- 2 (16 ounce) cans chicken broth
- 4 large potatoes, peeled and diced
- 4 large carrots, peeled and diced
- 2 celery ribs, diced
- 1 onion, chopped
- 1 tablespoon sugar
- 1 bay leaf
- 1⁄2 cup heavy cream
- 2 tablespoons butter
- In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
Made this as written only cutting the recipe in half and using rotisserie chicken chopped. Delicious! Made for Fall PAC 2011.
Made the recipe as given using some frozen shredded chicken breast that I thawed & chopped even smaller, & then followed the recipe right on down for a very tasty chowder! I will say, though, that even though there were 4 adults at the table, & I thought we had large servings, there was still a little over half of it left, so the # of servings should probably be reconsidered! Still a great chowder, & one worth making again! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]