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Chicken Bacon Corn Chowder (from today)
2 strips bacon 1 medium onion, chopped 2 celery stalks, chopped 3 tablespoons all-purpose flour 4 cups whole milk 3 medium-sized chicken breasts 1 cup cubed potatoes 10 oz pack of frozen corn Season with cayenne pepper, salt and pepper to taste
In a large stock pot, fry 2 strips of chopped smoked bacon until crispy on medium heat. Add chopped onion and chopped celery ribs. Sauté for 5 minutes or until soft. Add all-purpose flour and continue stirring for another minute or two. Add whole milk and continue stirring while bringing to a boil. Add chicken breasts cut into bite-sized pieces, cubed potatoes & pack of frozen corn. Season with cayenne pepper, salt & pepper to taste. Reduce heat and simmer until potatoes are tender and chicken is fully cooked, about 10 minutes. To serve, ladle soup into bowl and top with shredded cheddar cheese and chives.
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