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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