My friend Leslie Kalender McMullen was blessed to have a wonderful dad who happened to be a great cook and chef. Leslie’s dad passed away last year but leaves behind his great recipes and many memories with his family, friends, and an entire community in Dinuba, Ca where he dined and entertained people for many years. Leslie calls her dad’s Chicken Corn Chowder her comfort food.
My father gave me this recipe and it is one of my family’s favorites. Dad taught me how to cook by just watching him. He did not write his recipes down he just created! Costco and Smart and Final were our favorite places to shop. I miss being with him in the kitchen and sampling his creations.
Dedicated to Stan Kalender
Chicken Corn Soup
12 Tablespoons butter
1/2 cup onion finely chopped
12 Tablespoons flour
4 cups chicken broth
2- 15 ounce cans of creamed corn
3 cups of milk
4 Tablespoons of shredded carrot
1/2 teaspoon grated nutmeg
1/4 teaspoon white pepper
3 cups of cooked, shredded chicken
In a large sauce pan cook butter and onion over medium heat for 3 minutes. Stir flour and cook 5 to 6 minutes or until mixture is golden brown. Add broth and whisk until smooth raising the heat slightly. Add remaining ingredients except chicken. Lower heat and simmer for 3 minutes. Add chicken just before serving allow to stand a few minutes for the chicken to heat completely.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »