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It's so beautiful watching your journey into motherhood Laura! I've been here since the very beginning, learning to cook as a teenager, and I feel like I'm growing up with you💚!
That looks amazing Laura...I have been following you for more than 10yrs now...and I have learnt so much from you. Just this morning...I made ur eggs benedict. Thank you so much for all your wonderful recipes....they are doable and above all...absolutely yummy. Here In NZ we r on lockdown and I now know what I am doing for dinner tonight...chicken chowder...thanks to you again🤗🤗🤗...It's not corn season here but will give it a shot with snap frozen corn and definitely make it during our corn season too👌🏾👌🏾👌🏾 Thank you heapz and much love to you and your beautiful and amazing family 🙏🏽🙏🏽🙏🏽👍🏽👍🏽👍🏽❤❤❤ 🇳🇿
Hello Laura, I made this recipe for my Wife and Son tonight using a leftover chicken that my Wife Laurel so wonderfully made a few days ago and it turned out great, even though I used skim milk. Thanks so much for sharing and providing awesome content and recipes for us. By the way, a few weeks ago I made your homemade hamburger helper and my family devoured it in no time.
Came out sooper delicious After you put the basil leaves … Last …Instead of dry chives u said dry basil but got it Laura..👍🥰 Thx❤keep up the great work
@@dec23 not sure but ours always has Spanish writing and then English in small letters. Either it's a Hispanic version or they know lots of Hispanics use it and in everything too! 🙂
Thanks! - I just made some devine bruschetta with some of my (now) ripening cherry tomatoes (they are slower to ripen up here in Canada. I love the fall!
Laura, thanks for this recipe ! - hope you an yours including the chicken are all safe, scary to be hearing about the tornado damage in your immediate neighborhood , 🙏♥️🥰, love from Germany !
I just happen on this video looking for a recipe. By far the best. This girl here deserves her own show on a cooking network. Rachel Ray can't even compete. For real, she is one of the best I've seen. RU-vid and television.
Love from Trinidad. Have been watching you about 5 years ago. Just loved your enthusiasm towards the food you make I feel the same way about food and family. I would really love to see you make trinidadian version of curry chicken with coconut milk please that's my favourite dish best served with white rice. Lots of love from Trinidad 💕💕💕
Laura, why do you make me hungry when I watch you..this recipe sounds out of this world, thank you..I will make this for sure..I can't tell you how many times I made prosciutto sticks, my family loves them..thank you again
I am a year late but I make this (in the heat) yesterday and it was so delicious! this is definitely a keeper and since our corn is now on the market how can I miss? Thank you for a wonderful recipe.
Celery is a big deal in southern cooking. If you are in Louisiana, it is part of the Trinity. Onion, Celery, and Green Bell Pepper. This is one of my favorite flavor bases. Laura has turned me on to using carrots. It is because of watching her, I started making Sheppards and Cottage Pie
Omg I just made this recipe for my clients and they really loved it. One of them said they can’t wait to have the left leftovers tomorrow. Thank you so much Laura. Ps: it is my first time making chowder and the taste is exquisite
Love that she said the second layer of regular salt was just a different layer of salt. Lol when i do this people always say im crazy so im glad im not alone 😅😅
The recipe looks fantastic and I like the way you made it. Needless to say, the end product looks insanely yummy. 😊 Can you please tell me what to replace the bacon with?
Great recipe! I definitely want to give it a try. I personally don’t use chicken bouillon because it has MSG and sugar (probably why it tastes so good) but I will recreate with chicken broth and hopefully with your other flavor techniques get some nice flavor. Thank you!
Msg isn't bad. It's one of the most misaligned seasonings imo because people love a good scare tactic especially with food. Some people can be sensitive to it for sure but the same can be said for red dye in candies/drinks etc. Its actually in a lot of canned goods, it's just not called msg it's labeled as e-621.
Hello my friend thank you for sharing your chicken corn recipe with us today that looks absolutely yummy thank you for sharing fully watch new friend enjoy your day enjoy your family and God bless🙏😋💕🌏
@@ashley12992 Do you still cut the corn off the cob before throwing it in? I have never made a corn chowder... but waste not want not, right? I am just now picking corn from my garden. 🌽🌽🌽
@@joanies6778 I usually cut it off first then throw the naked cobs in to simmer and remove them before adding cream/bacon. Easier to cut the corn off before it’s scalding hot and one less step when it’s dinner time 😋
We 've been boiling sweet corn and freezing like crazy before the summer is gone... It's so much better than canned corn or even supermarket frozen corn. I agree with you about celery. Whether in French "Mirepoix" or Louisiane "Holy Trinity", celery is a kitchen staple. I love the leaves. Have you ever made a Pa. Dutch "corn pie"? Your chowder is indeed "gorgeous".
Made this a couple weeks ago...I used chicken breasts instead of thighs (I'm a breast girl 🙃) but I just wanted to come back and say that this was seriously delicious. 👌(chef's kisses) I highly recommend.
