Thursday, November 10, 2011
Here's a hearty chowder to warm you up on these cool fall evenings. The sweet flavor of the corn and the chunks of chicken combine perfectly to make a filling meal. The Old Bay seasoning gives a little zip to the soup, too.
What you'll need:
1 small onion, diced
2 cups frozen Southern-style hash browns
2 TBSP flour
2 cups chicken broth
1 can evaporated milk
2 pkgs frozen creamed corn, thawed
2 cups shredded cooked chicken
2 teas Old Bay seasoning
1 teas dried parsley flakes
1 teas garlic powder
salt and pepper, to taste
In a saucepan, cook the onion in a little olive oil until soft. Add the hash browns and cook for a few more minutes. Sprinkle with flour to coat.
Slowly pour in the chicken broth, stirring as you go. Scrape up any bits of flour on the bottom of the pan. Do the same with the evaporated milk. If don't have evaporated milk, just sub regular milk, about 1 1/2 cups.
Now stir in the creamed corn. This was the first time I'd ever used frozen creamed corn for anything. I chose sweet white corn, but next time I make this, I'll use one package of white and one package of yellow.
Add the shredded chicken and seasonings. Bring to a low simmer and cook for 20-30 minutes to allow the flavors to blend. Garnish with cheddar cheese and bacon bits, if desired.