Sally’s Chicken and Corn Chowder

 

Ingredients:

2 tsp oil

2 tsp butter

1 cup diced onions

1 cup diced celery

1 cup sliced carrots

12 small potatoes cut in half or 2 large Yukon gold potatoes cut in large dice

3 Tbsp flour

1 quart/4 cups chicken stock

3 to 4 cups shredded or cubed, cooked chicken

2 cups frozen corn

1-2 cups water

Salt and pepper to taste

Optional: ½ cup cream, half and half, or milk (Add at the end when the chowder is on a low simmer.)

 

Directions:

Melt butter and heat oil together in a large soup pot or Dutch oven over medium heat.

 

Cook onion, celery and carrots until onions and celery are tender.

 

Sprinkle the flour over all and cook for a minute while stirring.

 

Stir in chicken stock and potatoes and cook at a simmer until potatoes and carrots are tender and stock thickens.

 

Add a cup or two of water and adjust thickness to your liking.

 

Stir in frozen corn and cooked chicken and add salt and pepper to taste. Simmer over low heat for 20 minutes or so and serve.

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