Chicken Corn Chowder
Rated 5.0 stars by 1 users
Category
Soup
Ingredients
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1 ½ Sticks Butter
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½ Cup Onion, diced
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2 -3 Cloves Fresh Garlic, minced
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½ Cup All Purpose Flour
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32 oz Chicken Broth
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1 ½ Cup Yukon Potatoes, cubed
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½ Cup Carrots, diced
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½ Cup Celery, diced
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¼ Cup Fresh Parsley, chopped fine
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2 tsp Jalapeno, minced
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2 Cups Half & Half
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3 Cups Frozen of Fresh Corn
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2 tsp Kosher Salt
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Fresh Ground Pepper, to taste
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1 14.5 Canned Chicken, drained (or Rotisserie Chicken, deboned and chopped)
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1 lb Bacon, chopped, fried, and drained
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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!