By contributing writer Kristia
Chicken & Corn Chowder is chunky and hearty and warms the soul during these cold winter months. It’s easy to prepare and is a great way to use leftover cooked chicken. Serve it with homemade artisan bread.
Chicken & Corn Chowder
- 5 strips of bacon
- 1 small carrot, chopped fine
- 2 celery stalks, chopped fine
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- ¼ cup flour
- 4 cups of chicken stock, divided
- 1 16-ounce bag of frozen corn
- 2 cups chopped, cooked chicken
- 3 medium yukon gold potatoes
- 1/2 teaspoon each of salt & pepper
- 2 cups milk
- In a large soup pot, cook 5 strips of bacon until crisp. Remove bacon and set aside, but leave the bacon drippings.
- Add the carrot, celery, onion, and garlic to the pot. Stir and cook in the bacon fat until softened.
- In a small bowl, combine the flour with 1 cup of chicken stock. Pour into the soup pot and stir well.
- Add 3 cups of chicken stock, corn, chicken, potatoes, salt, and pepper. Stir and bring to a simmer.
- Add the 2 cups of milk. Stirring constantly, bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
- Top each serving with crumbled cooked bacon.