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Categories:
margarine chicken chicken stock onion celery carrot green pepper flour potatoes cream-style corn kernel corn frozen creamed corn salt heavy cream
Viewed: 28 - Published at: 9 years agoIngredients
- 1 stick margarine
- 1/2 chicken, cooked and boned
- 6 c. chicken stock
- 1 small onion, diced
- 1 rib celery, diced
- 1 carrot, diced
- 1/2 green pepper, diced
- 2 Tbsp. flour
- 2 medium potatoes, diced
- 1 can cream-style corn
- 10 oz. fresh or frozen whole kernel corn
- 10 oz. frozen creamed corn
- salt and pepper
- 1 pt. heavy cream or half and half, warmed
Method
- Melt butter in 3-quart saucepan.
- Saute onion, celery, carrot and pepper.
- Add flour.
- Blend to make roux (5 to 10 minutes, do not brown).
- Blend in chicken stock and bring to boil.
- Add creamed corn and bring slowly to boil.
- Add potatoes and simmer 15 minutes.
- Add corn kernels, season and cook until potatoes are tender.
- Add chicken and cream.
