- 7
0/5
(0 Votes)
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
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.
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