Thursday, February 2, 2012

Chicken Corn Chowder

Sometimes you are just in the mood for a good soup and this soup is so good! Its creamy, the corn adds a little crunch, and the bacon adds the perfect amount of saltiness. So good on a cold day.

Chicken Corn Chowder
Recipe Source:

3-15oz cans Corn
6 slices Bacon, chopped
3 medium Potatoes
2 Tablespoons All-Purpose Flour
3 cups Whole Milk
2 cups Chicken Broth
2 teaspoons Old Bay Seasoning
1 teaspoon Dried Parsley Flakes
1/2 teaspoon Dried Thyme
1-4oz can Chopped Green Chiles
2 cups cooked chicken, shredded
Salt and pepper
Grated Cheddar Cheese, for garnish

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

2. Peel and chop the potatoes into bite sized chunks. Place the potatoes into the stock pot and cook over medium heat about 2 or 3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

3. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring until combined. Bring to a boil over medium heat, stirring occasionally.

4. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles. Cook over low heat until heated through. Garnish with bacon, and cheddar cheese.

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