Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to debbie barfield      

Recipe Categories:

    Corn Chowder

    Source of Recipe

    Shandon Shares cookbook

    List of Ingredients

    6 slices bacon
    1 red bell pepper diced
    2 cloves garlic, minced
    1/2 cup onion, diced
    6 cups chicken broth
    3 medium potatoes, peeled and diced
    2-3 cups cooked, shredded chicken
    1 1/2 cups of frozen corn (or canned)
    1/2 cup flour
    2 cups half and half
    2 cups shredded cheddar cheese
    Salt and pepper, to taste
    Fresh parsley, for garnish


    In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
    Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
    In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
    Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |