11 Mar Chicken-Corn Chowder
|Serves 4 to 6|
2 roasted skinless chicken breasts (rotisserie chicken from the market)
|Remove the skin from the chicken; give it a rough chop, and set aside.|
In a medium/large pot (or Dutch oven) melt butter over medium heat. Add the celery, jalapeño, and onion and cook until tender (approximately 3 minutes with occasional stirring). Stir in the flour and cook for 1 minute (thoroughly mix). Add the milk, chicken, and all other ingredients and continue to stir. Bring to a quick boil, turn heat down, and cook for 5 minutes or until the chowder is thick.
Serve with a fresh sourdough baguette.
This creamy and flavorful chowder is best when served with a crusty sourdough baguette for your Epic dipping pleasure.