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Chicken Corn Chowder

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“A bowl of this chowder can make for a whole also makes a large stock pot full, so there is always plenty of extra left for lunches or to freeze. We have tried it with unsweetened soy milk (instead of the half & half) and it came out just as good!”
1hr 5mins

Ingredients Nutrition


  1. Wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes.
  2. Add butter and allow to melt.
  3. Add onions and wilt over low heat for 10 minutes.
  4. Add flour and consistently stir for another 5 minutes.
  5. Add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes.
  6. Add the half & half, corn, pepper, salt and cook 7 minutes, stirring occasionally.
  7. Add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes.
  8. Let cool a bit and serve.

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