Creamy Corn Chowder

By cooksalot

Ingredients

• 5 strips thick cut Hormel bacon; sliced into 1/2 inch pieces
• 1 sweet onion, diced
• 2 carrots peeled and chopped
• 2 stalks of celery chopped
• 2 garlic cloves, minced
• 1 jalapeno, seeded and finely chopped
• 6 sprigs fresh thyme, leaves only
• 1/4 cup Gold Medal all-purpose flour
• 1/2 teaspoon McCormick chipotle seasoning
• 1/4 teaspoon crushed red pepper flakes (add more if you like some heat)
• 6 cups College Inn vegetable stock
• 2 cups Borden heavy cream
• 2 Idaho potatoes, peeled and diced
• 6-8 ears corn
• 2 cups cooked and shredded Tyson chicken; I use rotisserie chicken from the local market
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley
• green onions; sliced for garnish

Preparation

Step 1

1. In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and reserve for garnish.

2. Reduce heat to medium. Add the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft; about 8 to 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.

3. Cook vegetables, flour and seasonings for 2 minutes; stir frequently.

4. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes break down. This process will help thicken the soup.

5. Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the corn is soft and chicken is heated through; about 10 to 12 minutes.

6. Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.