Aunt Laura's Chicken Corn Chowder
Kristin Bickle
Perfect as a meal with a crusty bread bowl!
ingredients
- 1 onion, chopped
- 2 T. oil
- 2-3 medium potatoes, peeled & diced
- 2 C. chicken broth (canned)
- 1 tsp. salt
- Pepper to taste
- 1 bag frozen sweet corn
- 1 C. Chicken, cooked & chopped (more to taste)
- WHITE SAUCE
- 3/4 C. margarine
- 3/4 C. flour
- 6 C. milk, warmed
- 2 T. chicken boullion granules (or 6 bullion cubes)
directions
- 1
In medium saucepan, saute onion in oil until tender but not browned. Add potatoes, broth, salt & pepper.
- 2
Simmer 45 minutes or until potatoes are tender. Add corn, turkey, white sauce and seasonings. Heat through, but do not boil.
- 3
To make white sauce:
- 4
In large heavy bottomed saucepan or stock pot, melt the margarine over low heat. Add the flour and stir until the mixture is smooth. Cook the flour mixture until it begins to bubble (don’t let it brown).
- 5
Gradually add the milk, sitrring constatnly. When the sauce has thickened (about 20 minutes), stir in the boullion granules or cubes.
Source: Kristin
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