Every Halloween my mom would serve her delicious chili! When I was little, I didn’t seem to think it was so great. We had to finish our whole bowl of chili before we could go trick-or-treating. I think I spent most years crying over my bowl of chili while the rest of my family hit the streets to get treats! Now that I have grown up a bit, I love chili, but if you have picky eaters like I was, I would give this chowder a whirl!
Chicken Corn Chowder Recipe:
(makes 6-8 servings)
6 strips of bacon, cooked and crumbled
1 medium onion, diced
3 russet potatoes, peeled and cubed
3 Tablespoons flour
2 cups chicken broth
3 cups milk
1 (16 ounce) bag frozen corn kernels
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 (4 ounce) can green chiles
2 cups cooked, shredded chicken
Salt and pepper, to taste
In a large pot, add all ingredients and bring to a boil. Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
This is the How To Video
I LOVE these cute handled stoneware soup mugs! You can find them HERE!
Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.