Cheesy Chicken Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 28 Minutes |
Ready In: 58 Minutes Servings: 6 |
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In 'The Everything Soup, Stew, & Chili Cookbook' Ingredients:
4 slices bacon |
1 large onion, diced |
2 garlic cloves, minced |
6 cups chicken broth |
2 russet potatoes, peeled and diced |
3 cups corn kernels |
1 1/2 cups shredded cooked chicken |
2 cups half-and-half |
1 cup shredded sharp cheddar cheese |
cayenne, a pinch (or to taste) |
salt |
pepper |
1/4 cup minced fresh parsley |
Directions:
1. In a large soup pot, fry bacon over med-high heat until crisp.
2. Remove bacon strips to a paper towel, leaving bacon fat in pot.
3. Add onion and garlic to bacon fat; saute 3 minutes.
4. Add broth, diced potatoes, and corn; bring to a boil; decrease heat to medium.
5. Simmer 20 minutes, stirring often.
6. Return bacon to pot; stir in chicken and half-and-half.
7. Continue to simmer 5 minutes; do not boil.
8. Stir in cheese, cayenne, salt, and pepper to taste.
9. Stir until cheese has melted.
10. Remove from heat and stir in parsley.
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