• Liz Talley - Urban Graze

Potato Corn Chowder


This is a favorite, stand-by recipe in our house, and we make it regularly. Although bacon adds such fabulous flavor, you can choose to omit.

3 slices bacon, diced

1 lb. chicken breasts, skinless/boneless, cut in bite sized pieces

1/3-1/2 cup onion, chopped

3/4 cup celery, chopped

4 cups corn kernels, divided

4 cups chicken broth, divided

2 cups potatoes, diced

1/2 cup cream

2 Tbsp. parsley, chopped (optional)

Salt and pepper

Brown bacon until crispy, set aside. Save approx. 2 Tbsp. bacon drippings in the pan. Add chicken, onion and celery and cook for 10-15 minutes until the chicken is done. Stir often.

Puree 2 cups of the corn and 1 cup of the chicken broth in a blender until smooth. Add pureed mixture and the remaining corn and broth, and the potatoes to the chicken and vegetables. Simmer 20-30 minutes, until the potatoes are tender. Stir in cream, parsley and bacon and heat through, about 3-4 minutes. Add salt and pepper to taste.

Recipe created or adapted by Liz Talley, Urban Graze

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