Chicken Corn Chowder

Name: Chicken Corn Chowder
Ingredients: 1 whole Roasted Chicken, Deboned; 1/2 pounds Bacon, Cooked Crispy And Crumbled; 1 cup Diced Onion; 1 cup Diced Celery; 3 cups Chicken Broth; 1 bag (16 Oz. Bag) Frozen Corn Kernels; 2 cans (15 Oz. Can) Creamed Corn; 2 cups Cubed Potatoes; 1 cup Evaporated Milk; 2 teaspoons Cooking Sherry; 2 teaspoons (heaping) Zatarain's Creole Seasoning; Black Pepper To Taste; Parsley Flakes, To Taste

13 ingredients

1 steps

Ingredients

1 whole Roasted Chicken, Deboned
1/2 pounds Bacon, Cooked Crispy And Crumbled
1 cup Diced Onion
1 cup Diced Celery
3 cups Chicken Broth
1 bag (16 Oz. Bag) Frozen Corn Kernels
2 cans (15 Oz. Can) Creamed Corn
2 cups Cubed Potatoes
1 cup Evaporated Milk
2 teaspoons Cooking Sherry
2 teaspoons (heaping) Zatarain's Creole Seasoning
Black Pepper To Taste
Parsley Flakes, To Taste

Directions

1

["I deboned my roasted chicken while it was warm, and then kept it in the fridge until I was ready to make the chowder the next day. I used the entire chicken EXCEPT FOR the wings (which I had for lunch the day I was deboning it) and one breast (which I saved for chicken sandwiches tomorrow). After deboning the chicken, I cut the larger pieces into chunks.", "In your stock pot (or Dutch oven or soup pot), start to simmer three cups of chicken broth with your chunked chicken, creamed corn, frozen corn and potatoes. Meanwhile, cook your bacon until crispy. Remove and pat dry to degrease it. Take your onion and celery and cook it in the bacon grease. Because everything is better when cooked in bacon grease. It's a fact.", "Cook for exactly the length of time it takes to find \"Alive and Kicking\"" by Simple Minds on your iPod