Photo Credit: http://bunsinmyoven.com/
Corn and Chicken Chowder
Original Recipe: http://bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/
- 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
- 6 slices bacon, chopped
- 8 scallions
- 3 medium potatoes (I use Idaho potatoes)
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 small can (4 ounces, I believe) chopped green chiles
- 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
- Salt and pepper, to taste
- handful of grated cheddar, for garnish
- In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
- Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
- Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.