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Chicken and Corn Chowder
Makes 4 servings

2 cups fresh or frozen corn to puree
2 Tbsp canola oil
1 pound boneless, skinless chicken breast
1 medium onion, chopped
2 stalks celery, chopped
3 Tbsp flour
2 cups fresh or frozen corn
3 cups very low sodium chicken broth
2 medium potatoes, diced
1 cup Hood® Country Creamer

In a food processor or blender, puree 2 cups corn; add some chicken broth if necessary. Set aside. In a large saucepan, heat canola oil. Add chicken and cook for about 10 minutes on medium heat, or until done. Remove chicken from pan and place on cutting board. Dice chicken and set aside. Save drippings in the pan. Place onion and celery in saucepan and sauté until soft. Sprinkle with flour and cook until bubbly. Add chicken broth, pureed corn, 2 cups whole corn, and potatoes. Simmer gently until potatoes are cooked, about 15 minutes. Add chicken and Country Creamer. Heat gently. Serve warm.

  

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