Chicken and Corn Chowder
- 2 medium onions, cut into chunks
- 5 oz red potatoes, cut into chunks
- 2 medium celery stalks, cut into chunks
- 1 medium carrot, cut into chunks
- 1/2 medium red bell pepper, seeded and cut into chunks
- 1/2 medium green bell pepper, seeded and cut into chunks
- 2 tblsp packed flat-leaf parsley sprigs
- 2 tsp corn oil
- 2 c fresh or frozen corn kernels
- 2 c chicken broth
- 1 1/2 c evaporated skimmed milk
- 4 oz finely diced skinless cooked chicken breast
- 3 slices crisp-cooked bacon, crumbled
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Hot pepper sauce to taste
Directions:
In food processor, one at a time, finely chop onions, potatoes, celery, carrot, red and green peppers and parsley; set aside.
In large saucepan, heat oil; add chopped onions. Cook over medium-high heat, stirring frequently, 10 mins, until golden brown.
Add potatoes, celery, carrot, red and green peppers, corn, broth, milk, chicken and bacon; bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 10 mins, until vegetables are tender.
Add parsley, salt, black pepper and hot pepper sauce to chowder; stir to combine.
Makes 4 servings