Chicken Corn Chowder
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This is an adaptation from a food staple of the Amish population.
INGREDIENTS
4 strips of bacon, diced
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
1 quart chicken stock
2 cups diced cooked chicken
2 cups puréed or cream style corn
1 cup corn kernels, either fresh or frozen
1/2 teaspoon poultry seasoning
1 cup heavy cream, at room temperature
Salt and pepper, to tasteIn a large soup pot, sauté bacon until crisp. Pour off grease. Stirring frequently, add celery, onions, and carrot. Cook until tender.
Stir in flour and cook for 2 to 3 minutes. Pour stock slowly into vegetable mixture while stirring with a whisk and scraping the mixture from sides of the pot. Add chicken, corn, and poultry seasoning. Stir in cream, simmer 3 to 4 minutes and serve.