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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.
Submitted by Tess M Jun 2, 2010 15 min 30 min 45 min


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