Creamy Chicken & Corn Chowder

By suewaynes

Ingredients

• 1/4 cup butter
• 1/3 cup flour
• 1 /-1/4 cups diced onion
• 1 cup celery, chopped
• 4 garlic cloves
• 6 cups chicken broth
• 8 slices bacon, cooked and crumbled
• 1 lb. boneless chicken breasts (3 cups) cooked and shredded
• 2 bay leaves
• 2-1/2 cups corn, frozen, thawed to room temperature
• 3 Russet potatoes, medium (I used canned diced Del Monte)
• 1-1/2 cups half & half or milk
• 1-1/2 cups red pepper, diced optional
• salt & pepper

Details

Servings 7

Preparation

Step 1

In large skillet, melt butter, add celery, garlic, and onion and cook until tender. Wisk in flour then slowly add 2 cups of chicken broth, bring to a boil and cook over medium heat, stirring constantly. Add remaining broth and all other ingredients. I put in crockpot and put on low for a couple of hours. Remove bay leaves before serving.