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Tuesday, November 17, 2009

Chicken Corn Chowder in Bread Bowls

I know this is a horrible picture, but oh it was SOOO good! I started with this recipe and twisted it into my own. Enjoy!

Chicken Corn Chowder

2 cups chicken broth
1 cup cubed peeled potato
1 can of corn
1/2 teaspoon minced garlic
1/4 teaspoon pepper
4 tablespoons all-purpose flour
1 1/3 cup 2% milk
1 cup cubed cooked chicken breast

In a large saucepan, combine the broth, potato, corn, garlic, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat. Add the chicken; heat through. Serve in bread bowls.


  1. Yumm, this looks and delicious and perfect for a cold winter's day. Not that we have many of those in Arizona, but what the heck...I'll turn up the air conditioning.

  2. made this for dinner tonight...so yummy! Thanks for sharing!


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