INGREDIENTS:
2 large chicken breasts (you want about 3 C. when shredded)
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
4 T. butter
1 garlic clove, minced
4 T. all purpose flour
28 oz. chicken broth
1 C. milk
1 1/2 C. frozen whole kernel corn
1 russet potato, peeled and cut into 1/2″ cubes
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 C. shredded cheddar cheese
4-5 shakes of hot sauce
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