orders must be placed by dec 1 to guarantee delivery by Christmas
Chicken Corn Chowder
Rated 5.0 stars by 1 users
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!