With all of the cold and wet weather we have been having lately, I have been craving soup. Something that will engage my senses and fill my soul with warmth.
What better way to do that than with soup. Now this is more of a chowder with its creamy base. Either way, it is warm and has all the flavors that your most favorite comfort foods have to offer. The crispy sweet corn paired with the creamy potatoes and cooked carrots encased with the creamy chicke base, with just a hint of the sharp cheddar cheese peeking through.
Right before you serve your bowl of this delicious chowder, be sure to garnish with a generous pile of more cheddar cheese and crumbled bacon. I just love comfort food, I’m feeling better already.
Start by browning your bacon in a large stock pot. Once browned, remove the bacon and set aside.
To the bacon renderings, add 1 tablespoon of butter, the garlic, onions and carrots; lightly season with salt and pepper. Saute for about 5 minutes.
Add to the pot your chicken broth…
and the peeled and diced potatoes. Bring to a boil, then cover and reduce the heat to medium low. Simmer for about 15 or 20 minutes or until the potatoes are done.
Now add in your diced chicken and the sweet and crisp corn. Give it a good stir.
Whisk together the half-and-half and the flour. To lighten this soup up a little you could certainly use 2% milk instead of the half-and-half.
In goes the deliciously sharp cheddar cheese. I can’t wait to eat this……
Adjust the seasoning with a little more salt and pepper. I really like to have just a little kick to my chowder, so I used the cayenne and crushed red pepper.
Now fix yourself a nice big bowl and snuggle up next to the fire. Winter is almost over.
Creamy Chicken, Potato, Cheddar and Corn Chowder
Serves 6 generous servings
4 bacon slices
1 tablespoon butter
1 1/2 cups diced chicken from a Market Rotisserie Chicken
1 cup chopped onion
1 cup peeled and diced carrots
2 garlic cloves, minced
4 1/2 cups fat-free, less sodium chicken broth
1 3/4 cups diced peeled red potato
2 cups frozen sweet corn
1/2 cup all-purpose flour
2 cups half and half (if you want to make it lighter you could use 2% milk)
1 cup shredded sharp cheddar cheese
Salt and Pepper to taste
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon crushed red pepper (optional)
Cook the bacon slices in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside. Add the butter to the bacon renderings, once butter has melted add the onion, carrot, and garlic to the pan, lightly season with salt and pepper; saute for about 5 minutes. Add broth and potatoes, and bring to a boil. Cover, reduce heat, and simmer for about 15-20 minutes or until potatoes are tender. Add corn and diced chicken; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended, add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, a little more salt and pepper and the optional cayenne and crushed red pepper. Stir well. Top each bowl full with the crumbled bacon and additional cheddar cheese.