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Country Cream Of Chicken Chowder

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  Vegetable oil 1⁄4 Cup (4 tbs) (Crisco Brand)
  Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 4 Cup (64 tbs)
  Skim milk 2 Cup (32 tbs)
  Bay leaf 1
  Frozen hash brown potatoes 3 Cup (48 tbs)
  Whole kernel corn 10 Ounce, frozen (1 Package)
  Frozen cut green beans 10 Ounce (1 Package)
  Frozen peas 10 Ounce (1 Package)
  Frozen sliced carrots 10 Ounce (1 Package)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Pepper 1⁄8 Teaspoon
  Chopped parsley/Chives 2 Tablespoon

Heat Crisco® Oil in large saucepan on medium heat.
Add onion.
Cook and stir until tender.
Stir in flour.
Cook until bubbly.
Stir in broth and milk gradually.
Cook and stir until mixture is bubbly and slighdy thickened.
Add bay leaf.
Add potatoes, corn, beans, peas and carrots.
Increase heat to medium-high.
Bring mixture to a boil.
Reduce heat to low.
Simmer 5 minutes or until beans are tender.
Stir in chicken and pepper.
Heat thoroughly.
Remove bay leaf.

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