Chicken & Potato Corn Chowder

Serves: 8
Prep Time: around 30 minutes
Author: a Tiffany original


4 C chicken broth (try making your own for a richer soup!)
1 Cup half and half
1 Cup water
1 rotisserie chicken (remove meat -all of it!)
2 ears corn on the cob (use left over that you’ve already cooked or frozen uncooked works fine too)
1 can northern beans, undrained
2 Cups potatoes (steamed and cut into chunks)
1 container cremini or white, button mushrooms (sliced)
1 T butter
flour (as a thickening agent, according to how thick you like it)
1 sprig fresh rosemary or 1 Tablespoon dried
black pepper
onion powder
1 bay leaf

1. If using a rotisserie chicken, debone it. If using chicken breasts, chop and brown in a skillet with salt, pepper and some garlic to taste.

2. Prepare your veggies; slice any large pieces of chicken, slice mushrooms and potatoes.  I like to steam my potatoes first so that I don’t have to worry about how long this soup cooks. If you are using frozen corn do not warm it first. Don’t forget not to drain the beans!

3. In a stock pot place the butter, veggies, beans and chicken. Sprinkle 1-2 T of flour over the veggies. Warm them up over medium-low heat and add spices. If using dried rosemary, pour it into the palm of your hand and rub it with your other hand as you put it in the pot. This releases the oils in the leaves a bit. Slowly add the liquid ingredients, stirring constantly so that there are no flour clumps. Be careful not to boil this as it does have milk in it! Bring to almost a boil, then remove from heat and serve!

Goes great with crusty bread and a crisp salad.


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