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Creamy Chicken & Corn Chowder


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  • 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


Servings 7


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.


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