Chicken Corn Chowder
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Category
Soup
Ingredients
1 ½ Sticks Butter
½ Cup Onion, diced
2 -3 Cloves Fresh Garlic, minced
½ Cup All Purpose Flour
32 oz Chicken Broth
1 ½ Cup Yukon Potatoes, cubed
½ Cup Carrots, diced
½ Cup Celery, diced
¼ Cup Fresh Parsley, chopped fine
2 tsp Jalapeno, minced
2 Cups Half & Half
3 Cups Frozen of Fresh Corn
2 tsp Kosher Salt
Fresh Ground Pepper, to taste
1 14.5 Canned Chicken, drained (or Rotisserie Chicken, deboned and chopped)
1 lb Bacon, chopped, fried, and drained
½ lb Extra Sharp White Cheddar Cheese, shredded
Directions
In a small saucepan boil cubed potatoes until tender, drain and set aside
In a large soup kettle, melt 1 stick of butter and sauté onion and garlic
Slowly add flour to make a roux
While stirring with a wire whisk, slowly add the chicken broth
Add carrots, celery, parsley, and jalapeño
Allow to simmer 20 minutes
Add half & half, corn, cooked potatoes, salt, pepper and chicken
Allow to simmer 10-15minutes. Do not boil
Cut up remaining ½ stick butter and stir into soup
Top each individual bowl with bacon and cheese.
Serve with Ritz crackers too!