Tuesday, January 5, 2010
Cheddar Corn Chowder with Chicken
This might become my new favorite soup. It starts with bacon, which is definitely a good thing, then adds two of my favorite veggies, corn and potatoes. Yum! I came up with this recipe by combining elements of some other recipes, to make my "ultimate" version of corn chowder. The soup could easily be lightened up by cutting out the bacon and cheese and using milk, instead of the half-n-half. I hope you enjoy it as much as my family did. Oh, and best of all.... my daughter who has a taste aversion to almost all veggies, actually cleaned her bowl, had seconds, and asked for thirds! I told her there was carrots in the soup (she can't stand them) and she replied "they're grated", like it's no big deal.
* Note- this recipe uses cooked chicken, so plan accordingly.
Lisa's Cheddar Corn Chowder with Chicken
4 slices bacon, cut into bite-size pieces
1 tbls. spoon olive oil
2 tbls. butter
2 carrots grated
1/2 a large onion, chopped
32 oz box of chicken stock (I use Kitchen Basics brand)
3 medium Yukon Gold potatoes, but into bite-size pieces
1 bay leaf
1/2 tsp. dried parsley
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups frozen corn
2 cups diced cooked chicken
1 cup Half-n-Half
1 cup grated cheddar (I used medium)
In a large soup pot, add bacon to 1 tbls. olive oil, cook until bacon is crisp and fat is rendered. Remove bacon with a slotted spoon. Drain fat, reserving 1 tbls. in pan. Add butter to pan, along with the onions and grated carrot. Cook until onion is tender, but not browned.
Add the chicken stock, diced potatoes, bay leaf, dried parsley, salt and pepper. Bring to a boil, then simmer until potatoes are tender, appx. 15 minutes. Add the corn, chicken, half-n-half and cheddar cheese. Heat through. Taste for seasonings, adding more salt if necessary.
** If you would like a thicker consistency, mix equal parts softened butter and flour, adding to hot soup and cook until soup thickens. **