Difference between revisions of "Chicken Corn Chowder"
RealRecipes (talk | contribs) m (Text replace - "Category:Turkey meat Recipes" to "Category:Turkey recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 (15.5 ounce) can whole kernel [[corn]], drained | * 1 (15.5 ounce) can whole kernel [[corn]], drained | ||
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# In a large saucepan, over medium heat, melt butter or margarine. | # In a large saucepan, over medium heat, melt butter or margarine. | ||
# Add onion and cook until tender. | # Add onion and cook until tender. | ||
Latest revision as of 10:46, 15 July 2012
Description
Tomato Juice, Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 2 tablespoons butter or margarine
- ½ cup finely chopped onion
- 3 tablespoons flour
- 3 cups tomato juice
- ½ cup milk
- ¼ teaspoon pepper
- 2 cups cubed chicken or turkey, cooked [1]
- 1 (15.5 ounce) can whole kernel corn, drained
Procedures
- In a large saucepan, over medium heat, melt butter or margarine.
- Add onion and cook until tender.
- Blend in flour.
- Gradually stir in tomato juice, milk, and pepper until smooth.
- Cook until mixture boils and thickens slightly, stirring constantly.
- Add chicken or turkey and corn.
- Heat through.
Notes
- ↑ For 2 cups cubed cooked chicken: in a medium saucepan, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, for 5 minutes, until meat is no longer pink.
