Chicken Corn Chowder

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Name: Chicken Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 Cup Celery diced; 2 Cups Potatoes diced small (canned potatoes); 1 Cup Onion diced; 3 Tbsp. Flour; 2 1/2 Cups Chicken Broth; 1 Tsp. Seasoning Salt or Creole Seasoning; 1 Cup Corn (canned, drained); 1 1/2 Cups Half and Half or whole milk; 1 Can (14.5 oz.) Diced Tomatoes drained; Salt and pepper to taste; 1 Small can chopped, drain green chilies; 4 Slices bacon (optional) cooked and cut up; 1 1/2 to 2 Cups Cooked chicken diced or shredded

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INGREDIENTS

1/2 Cup Celery ; diced
2 Cups Potatoes ; diced small (canned potatoes)
1 Cup Onion ; diced
3 Tbsp. Flour
2 1/2 Cups Chicken Broth
1 Tsp. Seasoning Salt or Creole Seasoning
1 Cup Corn (canned, drained)
1 1/2 Cups Half and Half or whole milk
1 Can (14.5 oz.) Diced Tomatoes ; drained
Salt and pepper to taste
1 Small can chopped, drain green chilies
4 Slices bacon (optional) ; cooked and cut up
1 1/2 to 2 Cups Cooked chicken ; diced or shredded

INSTRUCTIONS

Fry bacon in a skillet; drain on paper towels. Add butter to bacon drippings if necessary to make 3 Tbsp. Add celery, potatoes and onion. Saute, stirring constantly until onion and celery are tender. Stir in flour until well incorporated. Continue cooking, stirring constantly, for 2 minutes.

Add chicken broth and seasoning salt, stirring well to blend. Cook, stirring until thickened. Cover and simmer for 12-15 minutes.

Add the diced chicken and corn. Simmer for 7 minutes longer or until vegetables are tender.

Add the half and half (or milk), bacon (optional) and tomatoes. Heat until heated through.

NOTES

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Chicken Corn Chowder

1/2 Cup Celery diced
2 Cups Potatoes diced small (canned potatoes)
1 Cup Onion diced
3 Tbsp. Flour
2 1/2 Cups Chicken Broth
1 Tsp. Seasoning Salt or Creole Seasoning
1 Cup Corn (canned, drained)
1 1/2 Cups Half and Half or whole milk
1 Can (14.5 oz.) Diced Tomatoes drained
 Salt and pepper to taste
1 Small can chopped, drain green chilies
4 Slices bacon (optional) cooked and cut up
1 1/2 to 2 Cups Cooked chicken diced or shredded

Fry bacon in a skillet; drain on paper towels.  Add butter to bacon drippings if necessary to make 3 Tbsp.  Add celery, potatoes and onion.  Saute, stirring constantly until onion and celery are tender.  Stir in flour until well incorporated.  Continue cooking, stirring constantly, for 2 minutes.

Add chicken broth and seasoning salt, stirring well to blend.  Cook, stirring until thickened.  Cover and simmer for 12-15 minutes.

Add the diced chicken and corn.  Simmer for 7 minutes longer or until vegetables are tender.

Add the half and half (or milk), bacon (optional) and tomatoes.  Heat until heated through.

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Nutrition

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Serving Size: 1 Serving (11503g)
Recipe Makes: 1 Servings

Calories: 17851
Calories from Fat: 9651 (54%)

Amt Per Serving		% DV

	Total Fat 1072.4g	1430 %
	Saturated Fat 502.6g	2513 %
	Monounsaturated Fat 379.7g
	Polyunsanturated Fat 119.2g
Cholesterol 4638.6mg		1427 %
Sodium 10797.5mg		372 %
Potassium 31590mg		831 %
Total Carbohydrate 908.2g		267 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 899.8g
Protein 1131.9g		1617 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17851

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