Potato Chicken Corn Chowder

This recipe comes from my sister-in-law’s friend Genni. Kristin sent it to me after hovering over her Genni’s shoulder to get the approximate measurements for this amazing, soul-feeding, ultimate comfort food of a chowder. Enjoy!

5lb Yukon Gold potatoes
5 large celery stalks
1 med white onion
5 chicken bouillon cubes
42oz (or largest size) chicken broth
2 sticks butter
1lb chicken
Tony Cachere’s Original Creole Seasoning
2 cans corn
s&p (to taste)
1 pint heavy cream

1) Peel and cube all potatoes. Boil in bouillon. Slightly mash, leaving some cubed.
2) On medium heat, blacken chicken in Tony’s, then cut into cubes. Saute diced onions and celery in leftover seasoning with one stick of butter.
3) Melt second stick of butter in another pan. Add Wondera until pasty, then add 1 C heavy cream and combine well. Add more Tony’s and the rest of the cream. Finally, add 1/2 C chicken broth.
4) To potatoes, add corn, veggies, chicken and rest of broth. Heat at medium high until bubbling. Add cream sauce, mix well. Salt to taste.


2 Responses

  1. Looks wonderful! What is Wondera?

  2. It’s a canister of flour that makes gravies without lumps. Good stuff.

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