B
ButterSticks
Guest
2 medium baking potatoes, diced (with or without peel as you prefer)
3 medium carrots, thinly sliced
1 medium onion, finely chopped
3 stalks celery, thinly sliced
1 regular can of creamed corn
1 cup frozen corn kernals (optional, I like a lot of corn in mine)
1 can chicken broth
2 cups water
1 tablespoon chopped parsley
Salt & pepper to taste
1/2 cup flour
1 cup milk
1 1/2 cups cooked, bite-sized chicken cubes
2 cups milk
1. In a heavy pot (stock pot, dutch oven) place the potatoes, carrots, onion, celery, corn, broth water, parsley, salt & pepper. Heat to boiling and reduce to a simmer, then cover. Simmer til potatoes are tender, 15 minutes or so.
2. In a small glass jar or plastic container with tight fitting lid, shake the flour and the 1st cup of milk til it is smooth. Gradually add to the hot mixture and stir well. Heat to boiling and let boil gently for 1 minute to cook out the taste of the flour.
3. Add the cooked chicken and the 2 cups of milk. Do not boil! Cook over low heat til completely hot through, stirring occasionally, about 10 minutes.
3 medium carrots, thinly sliced
1 medium onion, finely chopped
3 stalks celery, thinly sliced
1 regular can of creamed corn
1 cup frozen corn kernals (optional, I like a lot of corn in mine)
1 can chicken broth
2 cups water
1 tablespoon chopped parsley
Salt & pepper to taste
1/2 cup flour
1 cup milk
1 1/2 cups cooked, bite-sized chicken cubes
2 cups milk
1. In a heavy pot (stock pot, dutch oven) place the potatoes, carrots, onion, celery, corn, broth water, parsley, salt & pepper. Heat to boiling and reduce to a simmer, then cover. Simmer til potatoes are tender, 15 minutes or so.
2. In a small glass jar or plastic container with tight fitting lid, shake the flour and the 1st cup of milk til it is smooth. Gradually add to the hot mixture and stir well. Heat to boiling and let boil gently for 1 minute to cook out the taste of the flour.
3. Add the cooked chicken and the 2 cups of milk. Do not boil! Cook over low heat til completely hot through, stirring occasionally, about 10 minutes.