Iowa Chicken Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed. Ingredients:
3 slices bacon, diced |
1 lb boneless chicken breast, cut into 1/2 inch cubes |
3/4 cup onion, finely chopped |
3/4 cup celery, finely chopped |
4 cups chicken broth |
4 cups whole kernel corn, divided |
2 cups potatoes, diced |
1/2 teaspoon salt |
1 cup heavy cream |
2 tablespoons parsley, chopped |
1/8 teaspoon white pepper |
Directions:
1. In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
2. Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
3. Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
4. Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
5. Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
6. Stir in cream, parsley, and pepper; simmer 2-3 minutes.
7. Taste for seasoning.
8. Stir in bacon.
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