Chicken Corn Chowder

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. 
 Pour into hot soup mixture and stir, blending thoroughly to make a creamy soup. 
Serve with fresh bread or rolls. The perfect rainy day food.
We make a pot of soup almost every week and take it for our lunches. 
Mary Ellen
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5 thoughts on “Chicken Corn Chowder

  1. Oh, this chowder looks quite delicious to me right now! Your recipe sounds yummy, especially with the half-n-half!
    Thanks for sharing with us at the Home Matters Linky party. Don’t forget to come back Friday for a new party!

  2. This soup looks so yummy! I’m a big fan of soups, and especially hearty soups like this one that are perfect for winter. I can’t wait for the next really cold day so I can make this recipe. Thank you for sharing at #FoodieFridays!

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