Wednesday, December 5, 2012

Simply Chicken Corn Chowder !

Chicken Corn Chowder -

Fall is hear and the weather is getting cooler in Tennessee, so its time for soups, stews and other hearty meals. This week we bring to you our take on corn chowder, we have added chicken to it to truly make it a complete meal. Another great thing about the recipe is you can freeze it and reheat it for those nights you don't want to cook and want a quick meal.

Here is what you will need :

1 1/2 lbs chicken (boiled and shredded)
6 medium potato's
6 carrots
2 medium onions
5 stalks of celery
4tbs of butter
3 1/2 cups of water
4 cans of cream corn
1 cube of chicken bullion
1 tsp of salt
2 tsp of lemon pepper
1 tsp of ground pepper
1 1/2 lbs of shredded cheese

  • Chop up the potato's and carrots, boil till tender.
  • Then Saute the onion and celary in butter until cooked.
  • Combine all the ingredients in a large pot and cook on medium heat for 30 minutes.

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