Chicken, Bacon and Corn Chowder
April 14, 2015
- Prep: 15 mins
- Cook: 6 hrs
6 hrs 15 mins
- Yields: 6-8
2Saute leek, onion and celery in pan with butter. Add flour, soup mix and both vegeta stocks. Cook off flour, and stir in half of the chicken stock.
3Pour into sc. Add carrots, potatoes, creamed corn, sweet corn, raw chicken breasts and remaining chicken stock, and top up with water. Stir, cook on low 4hrs.
4Add bacon (I crisped mine up in the oven) and evaporated milk. Cook on low 2hrs or until potato and carrots are cooked.
5Take breasts out, shred with forks and return to sc.
6This is already a thick soup, but you can always take out a bowl full, blend, and return.
7Serve with buttery toast/ bread roll and a swirl of cream!
Submitted by Danica Gallen
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