Creamy Chicken Corn Chowder

1. 1

   Heat oil in a large dutch oven over medium/high heat. Add onion and celery and cook for 10 minutes, until translucent and browning in spots.

2. 2

   Add rosemary, potatoes, and stock to the pot. Bring to a boil, then reduce heat and simmer about 20 minutes, or until the potatoes are soft.

3. 3

   Add milk and chicken and return to low heat until warmed through. Serve with bacon crumbles.

* Per serving · 4 servings · Values may vary.

No additional tips available.