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.