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Chicken chowder

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Ingredients/Components

milk - 2 c
water - 6 c
margarine - 1/3 c
bay leaf - 1 item
salt and pepper to taste - 1 item
chicken bouillon cubes - 8 item
medium onion, chopped - 1 item
peas - 1 c
thyme - 1/2 tsp
uncooked rice - 1/2 c
medium carrots, sliced - 3 item
can creamed corn - 1 item
ribs celery, diced - 3 item
frying chicken - 3 lb
to 4 celery tops with leaves - 3 item
drops hot red pepper sauce - 3 item

How to make chicken chowder:

Combine and cook until tender the chicken, onion, celery tops, bouillon, bay leaf, thyme and water. Remove chicken, cool and chop. Strain the liquid, saving the broth. Saute carrots and celery in margarine until tender in large cooking pot. Add rice, chicken broth and peas. Cook until rice is tender. Add corn, milk and diced chicken. Season. Heat and serve. Serves 10.

Recipe categories: Soups & stews, Chicken breast, Chowders.

Rating:

3.4

Average rating: 3.4, total votes: 7

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