Shelly's Recipe

COLONIAL CHOWDER

Category: Chowders

1/4 lb butter
3 oz finely diced bacon
1 lb chicken breast, boned and skinned, cubed
3/4 cup diced celery, onion, carrot
1 1/2 cup diced baby red potatoes
1 tsp dried basil, dried oregano and thyme
1/2 tsp dried parsley, dried sage
3 bay leaves, (3 to 4)
Flour (about 1/4 cup)
4 cup chicken stock
1/2 cup frozen OR fresh corn kernels
1 1/2 cup cream-style corm
1 cup heavy cream
1/2 tsp salt (omit if using salted stock)
1/8 tsp white pepper

In a saucepan over medium heat, melt butter. Add bacon and cook about 3 minutes until lightly browned. Add chicken and cook until chicken is no longer pink. Add the celery, onion and carrots and cook until onion is softened, about 3 minutes

Add the potatoes, basil, oregano, thyme, parsley, sage and bay leaves; mixd well. Add enough flour to make a roux and continue to cook and stir for 3 more minutes. Slowly stir in chicken stock and the corn. Bring to a boil, then lower the heat and, stirring frequently, simmer until vegetables are tender, about 5 minutes

Add the heavy cream and continue to simmer to let thicken, stirring frequently, about 30 minutes Season with salt and pepper. Remove bay leaves before serving. Serves 8