Funny stories... tales from the road... life with us.

Tuesday, November 18, 2008

Recipe Sharing: Chicken and Corn Chowder

I'm not sure where this recipe came from, but it's a delicious chowder for the cold weather. It's not super waistline-friendly, but sometimes you have to live a little. Enjoy!

Chicken and Corn Chowder
Yi.eld: 6-8 servings


  • 10 bacon slices, chopped
  • 2 tablespoons (1/4 stick) butter
  • 3 medium onions, chopped
  • 2 cups chopped red bell peppers (about 2 large)
  • 1/4 cup all purpose flour
  • 9 cups low-salt chicken broth
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 16-ounce bags frozen corn kernels
  • 1 cup whipping cream
  • 4 cups diced skinned roast chicken
  • 2 cups chopped green onions
  • Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
  • Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat.
  • Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes.
  • Add flour; stir 2 minutes.
  • Mix in broth and potatoes. Bring to boil. Reduce heat to medium-low; simmer uncovered until tender, about 12 minutes.
  • Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes.
  • Add chicken and 1 cup green onions. Simmer 5 minutes. Season with salt and pepper.


Robin said...

Enjoyed catching up on your blog today. Congrats on all your November posts...what an accomplishment! I am jealous of the fab meals you and Rob concocted at Let's Dish and of all your traveling. And this recipe looks yummy. I love soup weather (but you can keep all that snow). :)


Leann said...

Ok. Now I'm hungry!

Andrea said...

Ummmmm, can I come over for dinner. Soon? (please?)