Chicken Corn Chowder Recipe

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Ingredients

  • 1 lbs chicken breast
  • 1 chopped onion
  • 4 tbl butter
  • 2 stalk chopped celery
  • 4 cup fresh corn (6 ears)
  • 2 med. boiling potatoes, diced
  • 3-4 tbl flour 3 c chicken stock
  • 1 cup heavy cream (or buttermilk)
  1. Melt butter and fry chicken, but do not let brown — when it’s glistening, lower heat and simmer 10 minutes or until meat is firm.
  2. Cut up and set aside.
  3. Puree 2 cup of corn until smooth (keep 1/2 of the kernels whole or even used a can of creamed corn).
  4. From the chicken frying-pan drippings, sauté onion and celery until soft.
  5. Sprinkle with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the potato is tender.
  6. Stir in cream or buttermilk, salt and pepper. Heat and serve

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