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PA Dutch Chicken Corn Chowder

Source of Recipe

internet


List of Ingredients

1/2 plus 1 stick butter
2 small onions, diced
3 to 4 celery ribs, diced
8 c chicken broth
2 c diced cooked chicken
1 (10 ounce) package frozen corn, thawed
3 c cubed potatoes
2 c half and half
1/2 c all purpose flour
1 hard-cooked egg, chopped


Recipe

Heat 1/2 stick of the butter in a skillet over medium high heat. Saute the onions until soft. Add the diced celery, chicken broth, chicken, corn, and potatoes. Cover, bring to a boil, and simmer for 10 minutes.

Once the potatoes are tender, add the half and half. Heat, but do not bring to a boil. Prepare a roux to be used just before serving by melting the remaining 1 stick of butter in a saucepan over med-high heat and adding the flour. Whisk or stir until well blended and set aside.

When the soup is heated and ready to be removed for serving, stir in the roux to gain the right consistency. It should be smooth, but not too thick. Sprinkle the chopped egg onto the soup just before serving.