Prairie Corn Chowder

Several folks have emailed to ask, so here's the recipe for this yummy soup.  Shared with me by my long-time friend, Susan, at Pure Joy, it's a favorite in our household!

Prairie Corn Chowder 

4 skinless boneless breast halves 

1 can cream of chicken soup 

2 tsp. of chicken base OR 2 bouillon cubes 

1 cup diced carrots 

1 onion, diced 

3 cups of frozen corn

½ cup uncooked rice 

3 potatoes, peeled and diced 

½ - 2 tsp. red pepper flakes (depending on how much heat you like) 

2 Tbs. dried parsley 

Salt and pepper to taste 

2 cups heavy cream (you HAVE to use heavy cream – do NOT skimp!  ?)

• Cook and dice chicken breasts – drain and set aside.  
• Add water to cream of chicken soup to make 8 cups of liquid.  
• Bring to a boil and add bouillon.  
• Add carrots, onion, corn, rice, potatoes, red pepper flakes, and parsley.  Let simmer for ~ 30 minutes.  
• Add salt, pepper to taste.  
• Add heavy cream and chicken and heat ~ 15 minutes – do not boil.  Enjoy!

And, if you haven't visited Long to Love yet to read Home By Another Way, make your grocery list for Prairie Corn Chowder, cue the James Taylor, and head on over.   And, if you're visiting from Long to Love, please say,"Hello!" and let me know you're here.