Chicken Corn Chowder Recipe - EntertainingCouple.com

Name: Chicken Corn Chowder Recipe - EntertainingCouple.com
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 4 slices bacon, fat trimmed and cut into 1/4″ pieces; 1/2 of a large onion, chopped (about 1 cup); 4 celery stalks, sliced; 2 red potatoes, scrubbed but not peeled, cut into 1/2″ cubes (about 2 cups); 4 tablespoons all-purpose flour; 5 cups chicken stock; 1 15-ounce can cream style corn; 2 cups cooked chicken, cut into bite-size pieces (small enough to fit into a soup spoon but not too small that the pieces get lost); 2 tablespoons fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 cup milk; 2 ears fresh corn, husked, cooked and cut from cob (or 1 15-ounce can corn niblets)

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This chicken corn chowder is a great way to use leftover roasted chicken. And it's especially good in late summer when you can find fresh corn on the cob.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.entertainingcouple.com.

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Ingredients

2 tablespoons olive oil
2 tablespoons butter
4 slices bacon, fat trimmed and cut into 1/4″ pieces
1/2 of a large onion, chopped (about 1 cup)
4 celery stalks, sliced
2 red potatoes, scrubbed but not peeled, cut into 1/2″ cubes (about 2 cups)
4 tablespoons all-purpose flour
5 cups chicken stock
1 15-ounce can cream style corn
2 cups cooked chicken, cut into bite-size pieces (small enough to fit into a soup spoon but not too small that the pieces get lost)
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
1 cup milk
2 ears fresh corn, husked, cooked and cut from cob (or 1 15-ounce can corn niblets)