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Chicken Corn Chowder

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  • Author: Mavis Butterfield



2 cups chicken, cooked and chopped
5 ribs celery, chopped
5 green onions, chopped
1 bell pepper, chopped
3 pounds white potatoes, peeled and cut into ½ “ chunks
4 cups frozen corn, divided
4 cups chicken stock
1 bay leaf
2 teaspoons sea salt
2 cups milk
¼ teaspoon fresh ground pepper


In a large saucepan, melt butter over low heat and saute the celery, green onions and bell pepper until soft {about 8-10 minutes}. 

Stir in the chicken, potatoes, 2 cups of corn, chicken stock, bay leaf and salt. Reduce heat and simmer for 10 minutes, stirring occasionally. 

In a blender puree the remaining 2 cups of corn with the milk.

Stir the milk and corn mixture into the soup and simmer until it thickens a bit {about 5 -10 minutes}. 

Remove bay leaf, stir in black pepper and serve.