Monday, January 5, 2009

Chicken Corn Chowder

3 baked or boiled Chicken Breasts, sliced in semi-thin one inch slices
10 Fingerling Potatoes, sliced in rounds
1 cup of sliced Carrots
1 1/2 cups of Frozen Sweet Corn
2 cups of Cream
1 cup of Whole Milk
1 cup of shredded Cheddar Cheese (optional)
1/2 cup of bacon bits
Salt and Pepper to taste

Bring a pot of water to boil and add fingerling potatoes and carrots, simmer until fork tender. Drain most of the water leaving about 1/2 a cup of water. Add cream, milk and sweet corn and heat until hot. Add chicken, bacon and cheese and heat until hot. Salt and Pepper to taste.

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