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Catch ‘em & Cook ‘em: Easy Chicken Corn Chowder

August 30, 2017
Pine Island Eagle


2 Tbsp butter

1 small onion finely chopped

1 celery rib finely chopped

1 small sweet red pepper finely chopped

2 cans (14 oz each) cream style corn

1 C chopped cooked chicken

1 can (12 oz) reduced-fat evaporated milk

1 tsp chicken bouillon granules

1/3 tsp pepper

8 bacon strips cooked and crumbled

How to:

1. In a large saucepan, heat butter over medium-high heat.

2. Add onion, celery and red pepper; cook and stir 6 to 8 minutes or until tender.

3. Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top each serving with bacon.

Serves 4

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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