NEW ENGLAND CHICKEN 'N' CORN CHOWDER Recipe

American Soup

More Chowder Recipes
More American Soup Recipes

Ingredients:

1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
2 cups peeled potatoes, cut in 1/2-inch cubes
1 package (10 ounces) frozen corn or kernels from 2 ears of corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups cooked, diced chicken
1 cup (1/2-pint) heavy cream
Oyster crackers, for garnish

Directions:

In large saucepan over medium-high heat, saute bacon for 3 minutes until its fat has been rendered. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers.

Variation: Shellfish Chowder - Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken.

Corn loses 50% of its sweetness in just 24 hours at room temperature, and it can take days for corn to get from the fields to the supermarket to your house. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh.

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Submitted 9/4/05.
Source: The perdue chicken cookbook
Submitted By: Lionel Mandrake

NEW ENGLAND CHICKEN 'N' CORN CHOWDER


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