Saturday, October 8, 2011

Midwestern Chowder

Cook 4-5 chicken breasts with onion, carrot, celery, bay leaves two hours. Drain, keeping broth. Pull chicken off bones, around 4 cups. To broth, which should be around 4 cups, add:

8 cups diced potatoes
1 tsp. pepper
1 Tbsp. salt

Cook until tender. Make a white sauce in double boiler: 1 stick butter, 1/2 cup flour, 2 cups milk. I usually double for a thicker broth.

Stir white sauce into potatoes, to which chicken has been added. Add:

1-2 cup grated carrots
3 cans creamed corn
2-3 cups grated sharp cheese

Sprinkle with parsley, serve and enjoy!