Tuesday, January 15, 2019

Copycat BH&G Corn and Chicken Chowder

This Corn and Chicken Chowder is not only a winter comfort food, but a light dinner with fresh corn on the cob in the summer. Only takes 30 minutes to make. Serves 4


12 oz skinless boneless chicken breasts, cut in half
2 cups corn kernels or fresh kernels from 4 ears of corn
1 32oz chicken broth
1 small green pepper, chopped
1 cup milk
1 1/4 cups instant mashed potato flakes
Salt and vinegar, to taste
Crushed red pepper flakes (optional)


In a Dutch Oven combine chicken, corn and broth. Cover, bring to boil over high heat. Reduce heat to simmer for 12 minutes or until chicken is no longer pink. Remove the chicken and the corn on the cob (if using, you don’t have to refrigerate the kernels). Add half the green pepper to the Dutch Oven and stir in milk and potato flakes. Shred the chicken and return it to the Dutch Oven. If you are using corn on the cob, remove kernels and put them in the Dutch Oven; heat through. Season with salt and pepper, to taste. Sprinkle top with remaining green peppers and crushed red pepper flakes (optional). Yum Yum!

No comments:

Post a Comment