Chicken Corn Chowder With Bacon Crumbles |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I've adapted this recipe from one passed down to me. It's so simple and makes a lot, and the leftovers just might be better than the first meal you get out of it! Ingredients:
3 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 tablespoon poultry seasoning |
1 lb chicken tenders, cut into 1-inch pieces |
1 medium onion, chopped |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons flour |
3 -4 medium potatoes, cubed into 1/2-inch pieces |
1 (16 ounce) bag frozen corn |
6 cups chicken stock |
1 cup heavy cream |
salt |
pepper |
6 ounces bacon, cooked until crisp and crumbled |
Directions:
1. Heat the olive oil in a large pot.
2. Season the chicken tenders with salt, pepper, and poultry seasoning.
3. Add chicken to pot and cook until chicken is no longer pink on the outside.
4. While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full. Blend until mostly smooth. Set aside.
5. Add the chopped onion and cook until softened.
6. Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour. (Flour will start to smell slightly nutty when cooked enough.).
7. Add potatoes and non-blended corn to chicken and onion mixture. Pour the blended corn and the remaining stock into the pot. Heat over medium-high heat and bring to a boil.
8. Reduce heat and simmer about 30 minutes, or until potatoes are tender.
9. Stir in heavy cream and simmer about 5 minutes more.
10. Season to taste with salt and pepper.
11. Sprinkle bacon over individual servings.
12. Note: If the chowder isn't thick enough, I mix a few tablespoons of cornstarch with cold water in a small dish and stir a little at a time into the simmering pot until desired consistancy is acheived.
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