6 January, 2016
Chicken Corn Chowder
6 strips of bacon, cooked and crumbled
1 medium onion, diced
3 russet potatoes, peeled and cubed
3 Tablespoons flour
2 cups chicken broth
3 cups milk
1 (16 ounce) bag frozen corn kernels
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 (4 ounce) can green chiles
2 cups cooked, shredded chicken
Salt and pepper, to taste
In a large pot, add all ingredients and bring to a boil. Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.