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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Rich chowder topped with swiss cheese and melted in crockery bowls. Not diet friendly! Ingredients:
1 stick butter |
1/2 cooked chicken, boned and skinned, chopped |
1 1/2 quarts chicken stock, use home-made if possible |
1 small onion, diced |
1 rib of celery, diced |
1 medium carrot, diced |
1/2 red or green bell pepper, diced |
2 tbsp flour |
1 pint heavy cream, room temperature |
2 medium white potatoes, peeled and diced |
1-17 oz can cream style corn |
10 oz fresh or frozen whole kernel corn |
salt & fresh ground black pepper to taste |
grated parmesan and swiss cheese slices |
french bread croutons |
Directions:
1. Melt butter in a 3 qt sauce pan.
2. Saute' onion, celery, carrot and pepper until almost tender.
3. Add flour and blend to make a roux, do not brown.
4. Blend in chicken stock and bring to a boil.
5. Add creamed corn and chicken, return slowly to a boil.
6. Add potatoes and simmer 15 minutes.
7. Add corn kernels, season to taste.
8. Cook until potatoes are just tender.
9. Stir in heavy cream, adjust seasonings if needed.
10. To serve, place chowder in individual ovenproof crocks.
11. Sprinkle with french bread croutons, and cover bowl with 2 slices of swiss cheese, sprinkle with parmesan.
12. Place under broiler until browned.
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