This morning I woke up and it was snowing. Boo. Not something I wanted to see. I already had officially erased Winter from my brain and moved in Spring but I guess Winter didn’t care. Luckily the snow has now stopped and it’s just raining. I can deal with that….I guess.
Since it’s cold and dreary I thought it would be a perfect day to share another soup recipe. I know I have been sharing a lot of soup recently, but since it’s what I’m eating, it’s what you are seeing 🙂 Hope you don’t mind. I got this recipe from the fantastic Heather over at Girlichef. I have made this soup several times and every time it makes me happy and full. Two very good combinations. The sweet corn pairs lovely with the chicken and the bacon just rounds it all out. Especially since you stir in the bacon at the end so it still stays crunchy – always a good thing…yum! Enjoy!!!
Chicken Corn Chowder:
½ lb. bacon, cut into ½” strips – the short way
1½ lb. chicken breast – 1″ dice
1 large onion (¾ c) – small dice
2 stalks celery (½ c) – small dice
1 med. red bell pepper (¾ c) – small dice
~12 oz. small red potatoes – ½” dice
leaves from a few sprigs fresh thyme
2 Tablespoons flour
2 lbs. fresh or frozen corn – divided
3 c. chicken stock/broth (+ a little more, as needed)
3 c. half & half
freshly ground black pepper – 1 Tablespoon
sea salt, as needed
Begin by placing the bacon in a dutch oven or large pot over medium-low heat. Cook until it has rendered its fat and is just finished cooking. Remove to a paper towel-lined plate, leaving bacon grease in pot. Increase heat to med-high and add chicken to pot. Cook until pink has disappeared all around. Add onions, celery, red peppers, and potatoes to pot. Continue to cook for ~5 minutes, stirring everything around from time to time. When the vegetables have just begun to soften, add in the thyme and sprinkle in the flour, stirring until it has disappeared. Purée half of the corn w/ a bit of the stock. Add it to the pot. Cook for another minute or two. Gradually stir in the remaining corn, stock and the half & half. Season with black pepper. Bring to a boil, reduce heat to low, partially cover and simmer very gently for 20 minutes. Stir occasionally to prevent sticking…remember there’s dairy in there! Taste and adjust seasoning if necessary. All bacon will vary on its salt content, so it’s really up to you on how much salt you want to add.
To serve, ladle into bowls and divide the reserved bacon among them. (I don’t like to mix the bacon right into the soup, because it turns all floppy again.) This way you can stir it in just before eating. It’s also great with some sharp cheddar cheese shredded over the top and some fresh parsley or chives over the top at the last minute.