Chicken Chowder
- Leftover stewed chicken
- Chicken gravy
- 1 quart milk
- 1 quart chicken stock
- 1 Tbsp onion, minced
- 1 Tbsp bacon bits
- 2 cups potato cubes, parboiled
- 2 Tbsp butter
- Flour
- Salt
- Pepper
Cut the meat off the bones of the leftover stewed chicken. Cut into small pieces. Put the bones in a kettle with cold water, adding any leftover chicken gravy. Stew until all the good is out of the meat. Strain.
Add 1 quart of milk to each quart of chicken stock.
Add the minced onion fried with the bacon bits, parboiled potato cubes, butter, the cut-up chicken meat and enough flour to thicken slightly. Season with pepper and salt to taste.
Add 1 quart of milk to each quart of chicken stock.
Add the minced onion fried with the bacon bits, parboiled potato cubes, butter, the cut-up chicken meat and enough flour to thicken slightly. Season with pepper and salt to taste.
Submitted by Jun 2, 2010
15 min
30 min
45 min