17 Mar CORN & CHICKEN CHOWDER
3-15 ounces cans corn, strain
1 small carrot, chopped or diced
1 medium onion, chopped
3 medium potatoes, peel and chop to bite size
2 cups chicken stock
1 teaspoon dried parsley flakes
2 cups roasted chicken (deli or 2-12 oz can chunk chicken), shredded
Salt and pepper, to taste
1 ounce fresh parsley, for garnish
1. Place the potatoes, carrots, onion into midsize stock pot covered with water and cook over medium heat, 3 minutes.
2. Add chicken stock, parsley, salt and pepper stirring well. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 14 minutes or until the potatoes are tender. Add corn and chicken. Cook over low heat 4 minutes.
4. Garnish with fresh parsley.