Chicken Corn Chowder
|Onion||1⁄4 Cup (4 tbs), chopped|
|Chicken broth||2 Cup (32 tbs)|
|Frozen whole kernel corn/2 cups cut fresh corn||10 Ounce (1 Package)|
|Potatoes||2 Medium, peeled and chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Dried savory||1⁄2 Teaspoon, crushed|
|Milk||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
In a 3-quart saucepan cook the bacon till crisp. Drain bacon, reserving drippings. Crumble bacon and set aside.
Cook onion in reserved drippings till tender but not brown. Stir in chicken broth, frozen corn or cut fresh corn, chopped potatoes, chopped celery, dried savory, pepper, and 1/2 teaspoon salt Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are tender.
Meanwhile, combine milk and flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped chicken or turkey; heat through. Top with crumbled bacon.