Chicken Corn Chowder
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2 tablespoons butter
1/3 cup minced onion
1 stalk of celery, cut in small dice
1/2 red bell pepper, cut in small dice
2 tablespoons flour
2 (10 ounce) packages of frozen corn, thawed
1 ½ cups chicken stock
2 cups of Lamers Dairy Dairyland’s Best whole milk
2 cups diced cooked chicken breast
Salt & pepper to taste
Melt butter in heavy bottomed pot. Add onions, celery, red bell pepper and salt. Cook until softened. Add flour, stirring constantly until blended with the butter. Add chicken stock and one package of thawed frozen corn. While this is cooking, put milk and other package of thawed frozen corn in a blender and puree. Add milk and corn mixture to the other ingredients in the pot. Cook until the corn kernels are tender. Add salt and pepper to taste. Add chicken and continue to cook soup until chicken is warmed through.