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Chicken Rice Chowder
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Description
A family favorite that has been a long-time comfort food on rainy days.
Ingredients
- 5 cups Chicken Broth Or Stock
- 2 cans (about 5 Oz. Size) Chicken
- ½ cups Rice, Uncooked, Not Instant
- 2 teaspoons Thyme
- 2 Tablespoons Minced Onion (more Or Less To Taste)
- 4 cloves Garlic, Pressed
- 3 Tablespoons Flour
- 1-½ cup Milk
- Salt And Pepper
Preparation
In a large sauce pan, combine stock, chicken, rice and seasonings. Bring to a boil and reduce heat.
Combine flour and milk, mix well and add to pot. Stir occasionally, until thickened and rice is cooked, about 20-30 minutes. Season to taste with salt and pepper.
My variation: I double this recipe right from the start since my family inhales it every time. Right before I serve, I add 1-2 cans (14 ounce size) of drained, whole kernel corn. It’s very yummy this way!
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