Chicken Corn Chowder

Chicken Corn Chowder

Lee Ann Miller
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

  1. In a small saucepan boil cubed potatoes until tender, drain and set aside
  2. In a large soup kettle, melt 1 stick of butter and sauté onion and garlic
  3. Slowly add flour to make a roux
  4. While stirring with a wire whisk, slowly add the chicken broth
  5. Add carrots, celery, parsley, and jalapeño
  6. Allow to simmer 20 minutes
  7. Add half & half, corn, cooked potatoes, salt, pepper and chicken
  8. Allow to simmer 10-15minutes. Do not boil
  9. Cut up remaining ½ stick butter and stir into soup
  10. Top each individual bowl with bacon and cheese.
  11. Serve with Ritz crackers too!
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