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Chicken Corn Chowder
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2 large | chicken breasts, cut into small pieces |
1 Tbsp | oil |
1 cup | red sweet pepper, chopped |
1 small | onion, chopped |
1 glove garlic, minced | |
2 ribs | celery, chopped |
2 carrots. chopped | |
4 medium | potatoes, cubed |
1 can | creamed corn |
1 can | whole kernel corn |
4 cups | chicken broth |
1 cup | heavy cream |
1/2 cup | bacon bits |
2 Tbsp | fresh parsley, chopped |
Brown chicken in oil. Place in kettle.
Saute pepper, onion, celery and garlic until tender, Place in kettle.
Add potatoes, carrots, corn, and broth in kettle. Simmer several hours until vegetables are tender but not mushy.
Add cream and bacon bits. Heat thoroughly.
Garnish with fresh parsley.
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