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Easy Chicken and Corn Chowder
November 03, 2013

I make a very similar Pennsylvania Dutch Chicken Corn Soup recipe. That version is more 'brothy' rather than creamy as it doesn't use the half & half. I also add about 4-5 sliced hard-boiled eggs. Otherwise, the same. I usually cook the chicken & use the broth, as others have mentioned. (Another version my father-in-law uses is to use canned creamed corn to cut the half & half, if you are looking to cut some fat/dairy/calories.) I like to use only white sweet corn. Great with a crusty bread.

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