Paula Johns's Recipe

Donja's Chicken Corn Chowder

Category: Chowders

1 whole roasting chicken ( about 3 lbs or more)

Bacon Drippings (two tbls)

Butter (one tbls)

Flour ( two tbls)

Onion ( one fourth large onion; minced)

1-2 stalks fresh celery cut in small pieces

Garlic (2 cloves minced)

Half and Half ( Two cups)

Chicken Broth ( 16 oz)

Whole Kernel Corn ( one regualr can)

Salt and Pepper to taste


Place chicken in heavy large pot for boiling until chicken is tender ( boil water then add chicken, turn on low heat for one to two hours; cover):Remove Chicken from pot and pull meat off bone and chop; save broth

Brown onion,celery and garlic in melted drippings and butter in dutch oven or heavy bottomed large pot)

Add flour until a paste is formed

Add Half and Half ( more if needed)

Add Chicken broth made from chicken (more if needed)

Add corn

Add chicken

If more liquids are needed or more volume is desired add accordingly

Stir all ingredients consistently after each addition; simmer and keep stiring; turn chowder on low

Serve with crackers