Ingredients
- 1/4 cup minced yellow onion
- 1/4 cup chopped celery (finely chopped)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk (or 3 cups milk 1 cup half and half)
- 2 tablespoons oil
- 2 cups chopped chicken breast (cooked cubed)
- 1 cup chopped yellow onion
- 3/4 cup chopped celery
- 1 1/2 cups chopped carrots
- 4 cups chopped potatoes
- 4 cups chicken broth ( may need more - be sure to use enough to have vegetables well covered)
- 1 can (14 ounce) creamed corn ( I use 2)
- 2 cups corn kernels (canned or frozen)
- 1 tablespoon fresh minced parsley
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/4 teaspoon cayenne pepper
How to Make
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Step 1: In large pot make white sauce - lightly saute the 1/4 cup of minced onion and the 1/4 cup finely chopped celery in the butter
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Step 2: Stir in flour, whisk in milk one cup at a time, whisking until nicely thickened. Pour the white sauce into a large measuring cup, cover with wrap and set aside
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Step 3: Wash pot - place cleaned pot on medium heat. Add oil, lightly saute cubed chicken, onion and celery
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Step 4: Stir in carrots and potatoes. Add in chicken broth(you need enough broth to have the vegetables well covered) Simmer to desired tenderness
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Step 5: Add creamed corn and kernel corn. Simmer until kernel corn is done
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Step 6: Whisk in the white sauce and seasonings stirring until blended and heated through
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Step 7: Note - (when reheating chowder I prefer to reheat in the micro wave to avoid scorching)
We hope you enjoy this recipe!
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