Corn & Chicken Chowder

By á-3443

Bun In My Oven

Ingredients

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

Preparation

Step 1

Corn and Chicken Chowder

Posted: 18 Feb 2011 07:30 AM PST

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Can you believe my husband doesn’t consider soup a proper dinner? He thinks that dinner should be served on a plate. It should also include lots of meat and potatoes.

So, I – being the loving wife that I am – served him soup for dinner last night. I like soup, okay? Also, I’m the cook. What I say goes.

He didn’t complain or ask where the main course was, either. He was too busy shoveling this yummy Corn and Chicken Chowder in his face.

This chowder is so hearty and filling. It’s full of the sweet flavor and crunch of corn, there are lots of juicy chunks of chicken, and then – this is the part he loves – I top it with crispy bacon and cheese.

Soup, or rather chowder, doesn’t get much better than this. Thick, creamy, and so flavorful. Even men will eat it.

This is yummiest made with fresh corn on the cob, but using canned corn works very well and is still quite delicious! I used canned corn this time around.

I’ll leave the chowder as a parting gift. It seems fitting. After all, you will be stuck in the cold while I am off sailing away on a boat to the Bahamas.

Don’t cry. I got you all presents! 7 days of guest posts from some fabulous bloggers! I can’t wait for you all to see what they’ve cooked up for you!

Until then, enjoy this chowder. I’ll be back at the beginning of March with stories of sun and sand and maybe even yummy cruise food.



Corn and Chicken Chowder

6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish
In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

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

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.