Wednesday, January 5, 2011

Corn Chowder for those rainy day blues

Comfort food at its best eaten with a fresh french loaf it is mighty good


500g chicken breast, cubed
2 potatoes, peeled and cubed
4-5 slices bacon, cut into bite-size pieces
1 can corn
1 can cream of chicken soup
1/4 cup sour cream
1/2 cup of Cheddar cheese
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp crushed garlic


In a large saucepan, combine chicken, bacon, potatoes, garlic and butter. Cook until chicken is cooked thoroughly.

Add cream of chicken soup, milk if to thick, salt, pepper and corn. Bring mixture to a boil.

Reduce heat, add sour cream, cover and simmer 25 minutes or until potatoes are tender 2 minutes before removing from heat stir in cheese

Serves 2 or 3 people