Chicken Corn Chowder

Name: Chicken Corn Chowder
Cuisine: American
Ingredients: 1 chicken breast cut in small pieces; 5 medium size russet potatoes, cut into cubes; 1 1/2 cups of corn kernels (fresh or frozen); 2 1/2 cups of water with a chicken bouillon; 1 fresh rosemary sprig; 2 garlic cloves, can be cut in small pieces or mashed; 1 cup of crumbled cooked bacon; 1 pint of half and half (evaporated milk can be used instead); 1 onion, chopped; 1 salt and pepper to taste

Vivian @cook_3952120

Aguadilla, Puerto Rico

To gayathri8534, in step three on the directions the recipe clearly says to add half and half or evaporated milk. Any of the two

Vivian @cook_3952120

Aguadilla, Puerto Rico

To gayathri8534, in step three on the directions the recipe clearly says to add half and half or evaporated milk. Any of the two

Saved

Ingredients

1chicken breast cut in small pieces
5medium size russet potatoes, cut into cubes
1 1/2cups of corn kernels (fresh or frozen)
2 1/2cups of water with a chicken bouillon
1fresh rosemary sprig
2garlic cloves, can be cut in small pieces or mashed
1cup of crumbled cooked bacon
1pint of half and half (evaporated milk can be used instead)
1onion, chopped
1salt and pepper to taste

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Steps

1

In a big enough saucepan put water with chicken bouillon. First add chicken after you have cut it. Let cook for 5 minutes.
2

Then add garlic, onion and potatoes.
3

When chicken is done add the half and half, bacon, corn and rosemary sprig.
4

Let simmer for 20 minutes or potatoes are tender over medium low heat. In this step you can add the black pepper. Salt to taste.