amish chicken bacon corn chowder
I brought this recipe home with me a couple of years ago after spending several days in a beautiful Amish community. The recipe is designed to feed a lot of people with everyday, farm fresh ingredients. Simple, basic, good, honest food. That's what it's all about.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 4 slices of bacon
- 1/2 large onion, chopped
- 3 tb. flour
- 1/4-1/2 tsp.pepper, or to taste
- 1/4 tsp thyme
- 2 cups of half & half
- 2 cups of corn, fresh or frozen
- 2 cups cooked chicken, cubed
- 3 small red new potatoes, cubed
- 2 cups of water
- 6 tsp.chicken better than bouillon soup base (original recipe called for 6 bouillon cubes, but i prefer better than bouillon.)
- 1 tsp. parsley flakes, added just before serving
How To Make amish chicken bacon corn chowder
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Step 1Fry 4 slices of bacon. When done, drain on paper towels and set aside. Crumble when cool.
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Step 2Fry chopped onion in bacon drippings. When golden, add flour and stir for one more minute.
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Step 3Add everything else except for bacon and parsley flakes. Simmer on low, stirring occasionally, for 30 minutes until thickened and potatoes are tender. Do not boil or milk can separate.
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Step 4After 30 minutes, you can take a potato masher and break up a few of the potatoes, if desired or leave them chunky. It's up to you. Add parsley flakes to pot.
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Step 5Add soup to bowls and garnish with croutons and crumbled bacon. Shredded cheddar and/or green onion tops would be great, too.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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