I love soup anytime but I especially love it this time of year. It just helps warm me up
inside on these cold Autumn days.
I try really hard to make soups that are hardy and filling and this
“Chicken Corn Chowder”
recipe is no different. Lots of vegetables and protein.
4 slices bacon chopped
1 onion chopped
1/4 cup chopped red pepper
1/2 cup chopped celery
2 cups diced Yukon Gold potatoes
1/4 tsp pepper
salt to taste
1 15 oz can corn, drained
1 1/2 cups cooked chicken, diced
3 cups chicken broth
8 sprigs fresh thyme
2 cups half and half
1/4 cup flour
1/4 cup butter
Brown bacon in large dutch oven. Remove all but 2-3 tbsp fat. Add chopped red pepper, celery and onion. Saute until crisp tender. Add chicken broth, potatoes, fresh thyme cook until potatoes are tender about 10 minutes. Add chicken and corn. In a separate sauce pan, melt butter. Stir in flour. Gradually pour in half and half, salt and pepper. Cook and stir constantly until thick.
DO NOT BOIL.
Pour into hot soup mixture and stir, blending thoroughly to make a creamy soup.
We make a pot of soup almost every week and take it for our lunches.
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