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Chicken & Corn Chowder
Chicken & Corn Chowder
From: nat@megatek.com
Date: Mon, 2 Aug 1993 23:49:22 GMT
1
4
4
3
1
lbs chicken breast
T butter
c fresh corn (6 ears)
-4 T flour
1 chopped onion
2 stalk chopped celery
2 med. boiling potatoes, diced
3 c chicken stock
c heavy cream (or substitute buttermilk - marilee)
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.
Cut up and set aside.
Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the
kernels whole or even used a can of creamed corn). From the chicken
frypan drippings, saute onion and celery until soft. Sprink with
flour and cook until bubbly. Add rest of ingredients, and simmer 15
minutes until the pototo is tender. Stir in cream or buttermilk,
salt and pepper. Heat and serve. Serves 6-8.
mara
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/chick-corn-chowder.html [12/17/1999 12:01:38 PM]
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