Corn And Chicken Chowder

Recipe Ingredients

1 lb	454g / 16oz	Chicken breast
1		Onion - chopped
4 tablespoons	60ml	Butter
2		Celery stalks - chopped
4 cups	250g / 8.8oz	Fresh corn - (from abt 6 ears)
2 cups	474ml	Boiling potatoes - diced (medium)
3 tablespoons	45ml	Flour - (to 4 tbspns)
3 cups	711ml	Chicken stock
1 cup	237ml	Heavy cream or buttermilk

Recipe Instructions

Melt butter and fry chicken, but do not let brown -- when it's glistening, lower heat and simmer 10 minutes or until meat is firm. Cut up and set aside.

Puree 2 cups of corn until smooth (keep 1/2 of the kernels whole or even used a can of creamed corn).

From the chicken frypan drippings, saute onion and celery until soft. Sprinkle with flour and cook until bubbly. Add rest of ingredients, and simmer 15 minutes until the pototo is tender. Stir in cream (or buttermilk), salt and pepper. Heat and serve.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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