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Creamy New England Chicken Chowder

Web20.Chickens's picture
Ingredients
  Bacon slices 4 , chopped
  Scallions 6 , trimmed and thinly sliced (White And Green Parts)
  Corn kernels 10 Ounce, frozen, thawed (1 Package)
  Thyme 1⁄2 Teaspoon, dried
  Chicken broth 2 Cup (32 tbs)
  Chicken 1 Pound, cut into 1/2-inch pieces (Skinless, Boneless, Breasts Or Thighs)
  Evaporated skim milk/Low-fat milk 12 Ounce
  Salt To Taste
  Red pepper flakes 1⁄4 Teaspoon, dried
  Fresh parsley 1⁄4 Cup (4 tbs), chopped
  Crackers 3 , garnish (Soda Or Oyster, As Required, For Garnish)
  Soda crackers/Oyster crackers 4 (As Required, For Garnish)
Directions

MAKING
1) In a large saucepan, cook the bacon over a medium heat, until crisp.
2) Stir in the scallions and saute for 1 minute until just soft .
3) Stir in the corn, thyme and broth, allow to simmer and cook covered for 10 minutes.
4) Stir in the chicken and simmer covered for 3 to 5 minutes until cook through.
5) Stir in the evaporated milk and simmer uncovered for 1 minute until thoroughly heated.
6) Season with the salt to taste and stir in the red pepper flakes.
7) Turn off the heat and stir in the parsley.

SERVING
8) Ladle the soup into soup bowls, crumble over the crackers and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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