New England Chicken Chowder
4 tablespoons vegetable oil
1 onion -- diced
2 to 3 ribs celery -- peeled & diced
2 to 3 potatoes -- peeled & diced
2 tablespoons chopped parsley
2 teaspoons fresh savory -- chopped OR 1 teaspoon dried
-- optional
2 tablespoons flour
1 cup milk OR light cream
2 cups chicken broth
2 cups cooked chicken -- diced
salt
fresh ground pepper
1 cup corn kernels (fresh, frozen, or canned) --
optional
Heat the oil in a large pot and stir in the onion and
celery,
continuing to stir for about 5 minutes, before adding the
potatoes.
Cover and cook over low heat for about 10 minutes, and stir
in the herbs.
Mix the flour with milk to make a thin paste, then add the
milk and broth to the soup pot and bring to a boil.
Simmer until the vegetables are tender but not mushy.
Stir in the chicken and optional corn, and sprinkle lightly
with salt and pepper to taste.
Cook gently 5 minutes and serve very hot.
HUGS JANET
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