Hearty Chicken Corn Chowder
By
Cassie *
@1lovetocook1x
3
This is my daughters favorite soup...there is nothing better on a chilly evening, than a bowl of home made soup...it doesn't get better than this!! This soup to me is the ultimate comfort food...it's a rich, creamy, flavorful soup... sure to warm you up...enjoy!
My photos
My photos
Rating:
★★★★★ 5 votes
Comments:
Serves:
6 - 8
Prep:
25 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
- 12 oz
- bacon, chopped
- 1 lb
- boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped)
- 32 oz
- frozen corn, evenly divided
- 1 medium
- onion, chopped
- 1/4 c
- red bell pepper, chopped
- 1/2 c
- celery, chopped
- 3 Tbsp
- flour
- 3 c
- half and half
- 2 c
- heavy cream
- 1 lb
- (about 3 medium red potatoes boiled whole, till tender, but not mushy - cubed or 1 can (16 oz) tiny whole potatoes, drained and diced
- 1 1/2 - 2 Tbsp
- (better than bouillion) chicken paste
- 1 tsp
- fresh ground pepper
- salt to taste
- cheddar cheese for garnish ( optional )
How to Make Hearty Chicken Corn Chowder
- 1Puree 2 cups of frozen corn; set aside.
- 2In a large soup pot, cook bacon until crisp.
- 3Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. (If using rotisserie chicken, skip this part.)
Add onion, celery and peppers and saute for 2 minutes or until tender. - 4Stir in flour. Cook for 1 - 2 minutes. Stir in half and half and heavy cream. Cook over medium heat, stirring constantly.
- 5Add pureed corn to the pot. Heat to boiling, stirring constantly for 1 minute.
Stir in pepper, bouillon paste, potatoes and remaining corn. - 6Heat through. Stir in bacon. (I leave the bacon to use as a garnish, so it stays crisp - you can add it to the pot if you prefer. )
Serve immediately.
