My Mother-in-law, Sharon, is an excellent cook. She makes so many easy and delicious recipes. Recently, I had to have a little dental surgery, which required stitches. I couldn't eat anything hard, chewy, crunchy, or with seeds. A couple of nights before the surgery, I bought a roasted chicken from the grocery store. We only used half of it to make my chicken pot pie, so Sharon said she would use the rest to make the Chicken Corn Chowder. However, when she looked in the refrigerator for the chicken, it was all gone. Someone, who will remain nameless, but bares a striking resemblance to my husband, had eaten the rest of the chicken. Instead of throwing the bones into the trash,
Mimi's Chicken Corn Chowder:
1 can Chicken Stock
1 can of Rotel
1 can of corn, drained
3 tablespoons butter
1 medium Finely chopped onion
2 stalks Finely chopped celery
1 1/2 Tablespoons flour
1 cup Milk
Salt & Pepper to taste.
Saute the onions and celery in the butter
Add the flour, stir until lightly browned
Slowly Add chicken stock, stirring constantly to make sure the flour doesn't clump
Then add the milk, chicken, corn and Rotel
Salt and pepper to taste
Heat thoroughly, stirring often to make sure nothing sticks to the bottom of the pot
If the chowder is not thick enough, you can add a bit more flour to thicken it up.
Serve with Tortillas crunched up on top, or those tortilla strips sprinkled on top. I, of course, could not eat the tortillas at that time, but was assured they were yummy in the chowder.