Chicken Corn Chowder Recipe
1 teaspoon vegetable oil
½ cup medium diced onion
1 cup frozen corn (thawed)
1 tablespoon Spice Delight All-Purpose Essence
2 teaspoons whole dried basil
1 teaspoon black pepper
1 quart chicken stock
1 cup cooked medium diced chicken
2 tablespoons melted butter
2 tablespoons all purpose flour
½ cup medium diced potatoes
½ cup half and half or heavy cream
1- In a large stock pot over medium high heat, heat oil then add the next 5 ingredients.
2- Sauté for 5 minutes until onions are tender.
3- Add stock, chicken and bring to boil.
4- In a separate bowl mix butter and flour until smooth.
5-Pour flour mixture into soup while stirring, then turn down to simmer.
6 - Add potatoes and cream, and then cook until potatoes are tender.
1-To make chicken and dumplings, cut up biscuits into quarts after method #3, and add to pot. Omit potatoes in method #6, continue recipe.
Chef Barry Moody/spicedelight.com