Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Creamy Chicken Corn Chowder




Source of Recipe


*


List of Ingredients




3 pounds bone-in split chicken breasts
5 C. water
1 C. chopped onion
1 C. chopped celery
2 tsp. salt
1/2 tsp. ground black pepper
4 C. peeled, diced potatoes
1 C. thinly sliced carrots
1 can (14-3/4 oz.) cream-style corn
2 C. whole corn, or an 11-oz. can whole kernel corn)
1 jar (2-oz.) diced pimiento, drained
1 C. half-and-half



Recipe



In a large stockpot, combine chicken, water, onion, celery, salt, and pepper.
Cook over high heat until mixture boils.
Cover and reduce heat to medium low; simmer about 1 hour or until chicken is tender.
Remove chicken.
Add potatoes and carrots to broth. Bring to a boil over high heat. Cover and reduce heat to medium low.
Simmer 10 minutes or until vegetables are tender.
While vegetables are cooking; skin and bone chicken; cut into bite-size pieces.
Stir chicken, corn, pimiento, and half-and-half into vegetable mixture. cook 5 minutes or until heated through.
Serve warm