Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang! Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good! You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.
Potato Corn Chicken Chowder
- 5 tablespoons butter
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 rib celery finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 cups chicken stock
- 1 cup whole milk
- 2 large russet potatoes peeled and chopped small
- Dash Worcestershire
- 2 fresh boneless chicken breasts skin removed chopped
- 2 11 oz cans shoe peg corn
- In a large saucepan over medium heat, melt the butter.
- Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
- Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
- Add salt and pepper, to taste.
- Gradually whisk in the stock, then the milk.
- Stir in the potatoes and bring the soup to a boil.
- Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
- Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
- When melted add in chopped chicken breast and saute until browned and no longer pink.
- Drain off well and set aside.
- Remove the soup mixture from heat and using a slotted spoon remove approximately 1/4 of the potatoes to a blender canister and pulse several times and return to soup mixture.
- Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
- Stir constantly during this period.
- Serve in individual bowls and garnish with your favorite toppings.
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping