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Chicken Okra Chowder

Chicken Okra Chowder

Quick and flavorful soup.

Ingredients

  • 2 cups boneless skinless chicken, cooked and coarsely chopped
  • 4 tbs. butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tbs. Wondra® Flour
  • 1 (14.5 oz.) can Margaret Holmes Tomatoes, Okra and Corn
  • 1 (15 oz.) can creamed corn
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 cups shredded Pepper Jack cheese
  • hot sauce to taste

Directions

  1. Melt butter in Dutch oven or large stock pot.
  2. Add onion and garlic and cook on medium low heat until onion is soft.
  3. Stir in flour until smooth.
  4. Add Margaret Holmes Tomato, Okra and Corn, along with chicken and stir to combine.
  5. Pour in chicken stock and cook until heated, stirring until well mixed.
  6. Add in shredded cheese and cook until melted and slowly add milk.
  7. Stir to combine all ingredients and simmer until thoroughly heated.
  8. Season to taste with hot sauce.

This recipe uses the following products:

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