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Chicken Corn Chowder

6 tbsp butter

2 medium onions chopped

2 stalks celery diced

1 tsp garlic, minced

half a sweet red pepper, diced

4 tbsp flour

8 cups chicken stock (I now use Lurker's broth recipe)

1 tsp salt

big pinch each white pepper and cayenne

2 tbsp chopped parsley

6 cobs peaches & cream corn

1 lb cooked diced chicken

1/2 cup cream

Heat butter in a large saucepan over medium heat. Add onion, celery, garlic, red pepper and cook covered on low for 5 minutes. Add flour and cook, stirring, 2 minutes then slowly add stock stirring til smooth. Add salt and white and cayenne peppers. Bring to a boil and simmer uncovered about half an hour. Add chopped parsley, corn (removed from cobs) and chicken (and cream now when making it to serve today). Bring back to boil and then simmer 10 minutes.

Editor's note:  To can, omit cream till ready to serve and process in a pressure canner for the time and pressure recommended for chicken.  This is from the following posts to this recipe.

Elaine