- 4 slices bacon, chopped
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 1/2 cup chopped carrots
- 3 tablespoons all-purpose flour
- 1 quart chicken stock
- 2 cups diced cooked chicken
- 2 cups cream-style corn
- 1 cup whole kernel corn
- 1/2 teaspoon poultry seasoning
- salt and ground black pepper to taste
- 1 cup heavy whipping cream
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
- Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
- Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.
04/30/2018
recipepes.com
Tina's Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
