Corn Chowder with Bacon, Chicken and Potato
Applewood smoked bacon – ¼ to ½ lb (more is better!), sliced in ¼ inch strips
Onion – 1 large yellow, diced
Celery – 4-5 stalks, diced
Russet potatoes – 2 medium, peeled and cubed (about the size of dice)
Corn – 1 bag of frozen (1lb 10oz) of white shoepeg (yellow will work but the small white corn is best)
Carrot – 2, peeled and diced
Garlic – 2 cloves, minced
Red Bell Pepper – 1, cubed
Thyme – 2 teaspoons of dried
Pepper – 2 teaspoons
Salt – 1 ½ teaspoons
Cream – heavy, 3 cups
Olive oil – 2 tablespoons
Chicken stock, 6 cups
Rotisserie Chicken – 1, skin and bones removed, meat shredded by hand
In a large stockpot or French Oven, heat the olive oil until shimmering.
Add bacon and cook until firm, but not cooked through.
Add the onions, celery, carrots, and red bell pepper to the stock pot.
Cook until the onions begin to turn translucent.
Add garlic, corn, potatoes, thyme, pepper, and salt – combine and cook for about 10 minutes.
Add chicken broth.
Cook until all vegetables are soft – (the potatoes take a while).
Add cream and chicken.
Simmer until warm.
Pairs Well With
My dad developed this recipe a few years back and we have been enjoying it ever since. When I was younger, I did not like Corn Chowder with Bacon, Chicken and Potato, but now my taste has improved I love this recipe.
Submitted by: "Damon Cox"