Saturday, February 13, 2016

Creamy Corn Chowder With Chicken and Bacon

Not my soup, but a reasonable
facsimile 
I'm going to give the recipe I used for Creamy Corn Chowder, but I'll note where I changed it to suit us.

Ingredients

• 1 lb boneless, skinless Chicken Breast, cooked and shredded, about 3 cups.  I didn't have chicken breast so I used 2 chicken thighs--there's just the 2 of us.  I skinned them, but cooked them on the bone and chopped them up when cool.

•  8 Slices Bacon cooked and crumbled, I used 4

•  1/4 Cup Butter  I have nonstick cookware so I only used 1 TBS

•  1 Medium Yellow Onion, I used a Videlia Onion, they're sweet

•  1-2 Jalapeños, seeded  Did not use, do not like I substituted about a teaspoon or two of Paprika

•  4 Cloves Garlic, minced

•  1/3 Cup All-Purpose Flour

•  6 Cups Low-Sodium Chicken Broth  I used 2 cans of fat-free broth and when more liquid was needed I used water

•  3 Medium Potatoes,  diced I used 2

•  2 Bay Leaves

•  2 1/2 Cups Fresh or Frozen Corn  I used one can of Corn

•  1 1/2 Cups of Half and Half  I used a cup of milk

•  Green Onions  Chopped   I skipped this


DIRECTIONS

In a large pot melt butter over medium heat.  Add onions, jalapeños (here's where I used the Paprika) and sauce until tender, about 3 minutes.
Add garlic and cook 30 seconds.
Stir in flour and cook 2 minutes stirring constantly.  While stirring slowly add in chicken broth and whisk until well blended
Add Potatoes, bay leaves and season with salt and pepper to taste.
Bring Mixture to a boil stirring frequently, then reduce heat to medium-low, I put it on low, and cook uncovered 10 minutes or just until potatoes are tender, stirring occasionally.
Add in cooked chicken, after cooking  the chicken I deboned it and threw the bones in too because my husband likes them, corn and the half and half (too rich, too fattening I used milk and it was just fine) and simmer uncovered 10-15 minutes more stirring occasionally.
Crumble the bacon in at the end.  I like the smoky taste of bacon so I put it in for about 5 minutes.


Though I cut down on the butter and the half and half this turned out creamy and rich.  In answer to Weaver of Grass, using canned corn was fine.

I went back and amended my original posting on this soup because the picture is not of my soup, I forgot to take a picture.  But it looks just like mine, minus the green onions which I did not use.

If you make it I hope you enjoy it.  I have some in the freezer waiting to be eaten, but today I made vegetable soup.


5 comments:

  1. The recipe is duly copied and filed away. Thank you. Today we had leek soup with the leeks freshly dug from the garden.
    xx

    ReplyDelete
  2. This sounds great !

    cheers, parsnip

    ReplyDelete
  3. Thank you for this. I am just about to do my on line order for delivery on Tuesday morning, so anything I haven't got in the store cupboard I shall order. I shall try the soup on Wednesday - I make a lot of soup - andreport back.

    ReplyDelete
  4. We're not huge soup eaters so it's something I rarely made but it looks and sounds delicious.

    ReplyDelete

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