Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken carcass - 1; Bay leaf - 1; Butter - 2 tablespoons; Onion, diced - 1; Shallots, diced - 3; Chicken bouillon, crumbled - 2 cubes; Dried parsley - 2 tablespoons; Salt and pepper to taste - 2 tablespoons; Potatoes, peeled and diced - 2; Frozen corn kernels - 1 ½ cups; Heavy cream - 2 tablespoons

Ingredients for - Chicken Corn Chowder

1. Chicken carcass 1

2. Bay leaf 1

3. Butter 2 tablespoons

4. Onion, diced 1

5. Shallots, diced 3

6. Chicken bouillon, crumbled 2 cubes

7. Dried parsley 2 tablespoons

8. Salt and pepper to taste 2 tablespoons

9. Potatoes, peeled and diced 2

10. Frozen corn kernels 1 ½ cups

11. Heavy cream 2 tablespoons

How to cook deliciously - Chicken Corn Chowder

1 . Stage

Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.

2 . Stage

In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.