It's getting to be that time of year again. The time that you need to warm up when it's dinner time. We have soup/chili a couple times a week in the winter. Soup and a nice piece (or many pieces) of chewy French bread with butter is a favorite. Tonight, we made Chicken Corn Chowder, It did not disappoint. The recipe is a tweaked recipe from a lady who used to attend our church. I hope you enjoy!
CHICKEN CORN CHOWDER - Feeds 4 but can be easily doubled
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
1 package frozen whole kernel corn (10 oz.) or one can of whole corn (I also like to add a can or creamed corn)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
Black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
3 cups milk
1/4 cup fresh parsley, minced
1. Heat oil in medium saucepan.
2. Add celery and onion and sauté until celery and onion are tender.
3. Add corn, potatoes, water, and seasonings.
4. Bring to a boil; reduce heat to medium; cook, covered, about 10 minutes or until potatoes are tender.
5. Place 1/2 cup milk in a glass and the 2 tablespoons of flour. Stir until dissolved.
6. Slowly add to cooked vegetables. Then stir in remaining milk.
7. Cook, stirring constantly, until mixture comes to a boil and thickens.
It is a pretty quick and easy recipe. I hope you enjoy!