Cheesy Chicken & Corn Chowder

A few weeks ago I spent the afternoon preparing and freezing corn. I was able to get 12 quart bags of corn. Yummy! I decided to find a great chowder recipe for my sweet corn. I found a few that looked good but not exactly what I wanted. So that means I make up my own. I wanted mine to have lots of veggies, meat and cheese. So I came up with this chowder that was delicious and filling. Add a a slice of my fresh homemade wheat bread and you have the perfect meal on a cold day.

Boil:

2 Raw Chicken Breasts

3 T. Chicken Bullion

5 C. Water

After chicken is cooked thoroughly Cool and dice chicken. You can use the broth for your soup.

Saute:

1/2 C. Onion

1/2 C. Cooked and chopped Bacon

3T. Butter

4C. Chicken Broth (You can used canned or make your own above)

1 C. Carrots (Diced)

1 large Potato (Peeled and diced)

2C. Corn Fresh or canned

1/4 C. Celery

Salt & Pepper to taste.

Rue:

2 C. Milk

1/2 C. Butter

1/4 C. Cheese powder

1/4 C. flour

1C. cheese- you can use less if you used cheese powder.

Boil chicken in water and bullion until cooked through. Once cooked remove chicken and let sit. Take chicken broth and strain to remove any unwanted floaters. Use this as your broth. Once chicken is cool cut into small chunks and set aside for later.

In separate pot add butter, onions and bacon. Cook until onions are translucent. Add to chicken broth. Next add potatoes and carrots. Let this pot simmer for about 10 minutes.

While the broth mixture simmers prepare your rue. Add butter to pan and melt. Add flour/ cheese powder. whisk together. Heat milk and mix with flour/butter. Whisk together until smooth. Add to the broth.

Add chicken and shredded cheese. Stir until melted. Serve ! Be careful on the salt. The bacon and cheese add quite a bit. Test it before you add more! Enjoy!

This also makes a great pantry recipe to use your food storage and dried goods! Give it a try.

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Cheesy Chicken & Corn Chowder

Author: Free Time Frolics

Recipe type: Soup

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 8

2 Raw Chicken Breasts 3 T. Chicken Bullion 5 C. Water After chicken is cooked thoroughly Cool and dice chicken. You can use the broth for your soup. Saute: ½ C. Onion ½ C. Cooked and chopped Bacon 3T. Butter 4C. Chicken Broth (You can used canned or make your own above) 1 C. Carrots (Diced) 1 large Potato (Peeled and diced) 2C. Corn Fresh or canned ¼ C. Celery Salt & Pepper to taste. Rue: 2 C. Milk ½ C. Butter ¼ C. Cheese powder ¼ C. flour 1C. cheese- you can use less if you used cheese powder. Boil chicken in water and bullion until cooked through. Once cooked remove chicken and let sit. Take chicken broth and strain to remove any unwanted floaters. Use this as your broth. Once chicken is cool cut into small chunks and set aside for later. In separate pot add butter, onions and bacon. Cook until onions are translucent. Add to chicken broth. Next add potatoes and carrots. Let this pot simmer for about 10 minutes. While the broth mixture simmers prepare your rue. Add butter to pan and melt. Add flour/ cheese powder. whisk together. Heat milk and mix with flour/butter. Whisk together until smooth. Add to the broth. Add chicken and shredded cheese. Stir until melted. Serve ! Be careful on the salt. The bacon and cheese add quite a bit. Test it before you add more! Enjoy!

Ingredients

2 Raw Chicken Breasts
3 T. Chicken Bullion
5 C. Water
After chicken is cooked thoroughly Cool and dice chicken. You can use the broth for your soup.
Saute:
½ C. Onion
½ C. Cooked and chopped Bacon
3T. Butter
4C. Chicken Broth (You can used canned or make your own above)
1 C. Carrots (Diced)
1 large Potato (Peeled and diced)
2C. Corn Fresh or canned
¼ C. Celery
Salt & Pepper to taste.
Rue:
2 C. Milk
½ C. Butter
¼ C. Cheese powder
¼ C. flour
1C. cheese- you can use less if you used cheese powder.

Instructions

Boil chicken in water and bullion until cooked through. Once cooked remove chicken and let sit. Take chicken broth and strain to remove any unwanted floaters. Use this as your broth. Once chicken is cool cut into small chunks and set aside for later.
In separate pot add butter, onions and bacon. Cook until onions are translucent. Add to chicken broth. Next add potatoes and carrots. Let this pot simmer for about 10 minutes.
While the broth mixture simmers prepare your rue. Add butter to pan and melt. Add flour/ cheese powder. whisk together. Heat milk and mix with flour/butter. Whisk together until smooth. Add to the broth.
Add chicken and shredded cheese. Stir until melted. Serve ! Be careful on the salt. The bacon and cheese add quite a bit. Test it before you add more! Enjoy!