Fall is approaching and it's this time of year when I start to make sure I have ingredients on hand to make soup for those unexpected chilly days. My favorite days of the year are shorts with sweatshirt days. You know the ones I'm talking about. And there is nothing more satisfying for dinner after a chilly fall day than Corn Chowder. Add a little chicken and you have the perfect one-pot dinner.
12 slices of bacon (fried, drained and crumbled)
4 Tbsp butter
1 cup celery, thinly sliced
4 cups potatoes (cubed) - I like red potatoes
2 cups white onion diced
1 cup carrots thinly sliced
6 Tbsp flour
5 cups chicken broth
2 tsp Old Bay Seasoning
2 cups of corn kernels - there is nothing better than ears of sweet corn cooked and then removed from the cob with the Pampered Chef Kernel Cutter - it's so much sweeter and fresh (It takes about 6 ears)
3 cups half-and-half
3 cups diced cooked chicken (1/2" chunks)
Salt and pepper to taste
Fry bacon in 8 quart stock pot
Drain bacon on paper towel and then crumble
Add butter to the bacon drippings
Saute the celery, onion, and carrots for five minutes
Add potatoes and cook for five more minutes, stirring frequently
Stir in the flour and coat the vegetables
Add chicken broth slowly, stirring constantly to prevent lumps
Add the Old Bay Seasoning and cook until mixture thickens
Cover and simmer for 12 minutes
Dice and cook your chicken while you wait
Add the diced chicken and corn
Simmer for 7 minutes or until vegetables are tender
Add the half-and-half and salt and pepper to taste
Heat through
What a hearty comforting dinner this makes when served with crusty bread. Yum!
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