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Chicken Corn Chowder

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“Do you like that warm comfy feeling? Try this on a cold day or night. This recipe can be doubled or tripled. I double using my slow cooker. I use leftover roasted corn from summer cookouts, just remove from cob and freeze. Gives a nice smoky flavor to soup. Grilled chicken works well too.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pan, cook onion, potato, in butter for 3-5 minutes over medium heat.
  2. Stir in flour, cook for 5-6 minutes or until mixture is golden.
  3. Turn up the heat a little; add broth and whisk until smooth.
  4. Reduce heat, add remaining ingredients.
  5. Simmer 15-30 minutes, stirring often.
  6. Remove from heat, let stand for several minutes to thicken.
  7. Serve with toasted garlic bread.

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