Chicken ChowderSubmitted by: DONIACPA
IntroductionA thick, hearty chowder great for lunch or substantial enough for dinner. A thick, hearty chowder great for lunch or substantial enough for dinner.
1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1-1/2 cups low sodium chicken or vegetable broth
6 small red potatoes
1 lb chopped, cooked chicken breast
2 cups 2% milk
1/2 cup chopped zucchini
1 can creamed corn
6 whole mushrooms-stems removed
1 tsp fresh dill, chopped
Add onion, celery, thyme, and bay leaf, turn up the heat and simmer until the vegetables are tender, about 10 minutes. Dice the potatoes and add them to the soup pot along with the chicken broth.
Simmer until potatoes are tender, about 10 minutes.
Add the milk, chicken, zucchini, creamed corn, whole mushrooms and dill and cook until the zucchini and mushrooms are just cooked through.
Remove the thyme and bay leaf and serve.
Makes 9 -1 cup servings.
Number of Servings: 9
Recipe submitted by SparkPeople user DONIACPA.