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==Info== |
==Info== |
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| − | '''Cook Time''': |
+ | '''Cook Time''': |
'''Serves''': 6 |
'''Serves''': 6 |
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| − | ==Ingredients== |
+ | == Ingredients == |
* 2 tablespoons [[butter]] or [[margarine]] |
* 2 tablespoons [[butter]] or [[margarine]] |
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* 1/4 cup [[celery]], chopped |
* 1/4 cup [[celery]], chopped |
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| − | * 1 [[jalapeño]] pepper, seeded and minced |
+ | * 1 [[jalapeño pepper|jalapeño]] pepper, seeded and minced |
* 2 tablespoons all-purpose [[flour]] |
* 2 tablespoons all-purpose [[flour]] |
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* 1 teaspoon fresh or 1/4 teaspoon dried [[thyme]] |
* 1 teaspoon fresh or 1/4 teaspoon dried [[thyme]] |
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| − | * 1/4 teaspoon ground |
+ | * 1/4 teaspoon ground red pepper |
| − | * |
+ | * 1/8 teaspoon salt |
| − | * |
+ | * 1 14-3/4 oz. can of creamed corn |
| − | ==Directions== |
+ | == Directions == |
1.Melt butter in a large Dutch oven over medium heat. |
1.Melt butter in a large Dutch oven over medium heat. |
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5.Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. |
5.Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently. |
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| − | ==Source== |
+ | == Source == |
| − | *[http://www.metrokc.gov/HEALTH/nutrition/recipes/cornchowder.htm Chicken and Corn Chowder] from the Public Health |
+ | * [http://www.metrokc.gov/HEALTH/nutrition/recipes/cornchowder.htm Chicken and Corn Chowder] from the Public Health Cookbook—original source of recipe, government resource in the public domain |
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| − | [[Category: |
+ | [[Category:Chicken Recipes]] |
| − | [[Category: |
+ | [[Category:Corn Recipes]] |
| − | [[Category: Chicken Recipes]] |
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| − | [[Category: Corn Recipes]] |
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| − | [[Category: Chicken Corn Chowder Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div> |
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Latest revision as of 13:03, 21 March 2011
Info
Cook Time:
Serves: 6
Ingredients
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 1% milk
- 2 cups skinless and boneless chicken, chopped
- 1 1/2 cups fresh or frozen corn kernels
- 1 teaspoon fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 14-3/4 oz. can of creamed corn
Directions
1.Melt butter in a large Dutch oven over medium heat.
2.Add onion, celery and jalapeño and cook about 3 minutes or until tender.
3.Add flour and cook for 1 minute, stirring constantly.
4.Stir in milk, chicken, corn, thyme, red pepper, salt and creamed corn.
5.Bring to a boil then reduce heat to medium and cook for about 5 minutes, stirring frequently.
Source
- Chicken and Corn Chowder from the Public Health Cookbook—original source of recipe, government resource in the public domain