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Chicken, Corn, and Potato Chowder Recipe

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This recipe for Chicken, Corn, and Potato Chowder is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup mushroom confit with oil
1 medium onion, chopped
3-4 cloves garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 bay leaf
1 t. Old Bay seasoning
1 t. dried thyme
1 t. salt
½ t. black pepper
10 ounces corn niblets, drained
2 medium potatoes, unpeeled
Meat from one rotisserie chicken
A few dashes of hot sauce.
Heavy cream
Directions:
Directions:
Heat mushroom confit in a soup kettle. When hot, add onion and stir. Cook until the onion is translucent and then add the garlic. Cook for 30 seconds more. Add water and all the other ingredients except the heavy cream. Mix well and cook until the potatoes are done.

When ready to serve, heat 1/8 to ¼ cup cream for each serving. Pour into the bottom of the soup bowls and add the chicken soup. Serve hot.

 

 

 

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