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    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

    Recipe



    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.

 

 

 


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