Recipe by Libra15
A bowl of this chowder can make for a whole meal.....it also makes a large stock pot full, so there is always plenty of extra left for lunches or to freeze. We have tried it with unsweetened soy milk (instead of the half & half) and it came out just as good!
Top Review by jonsbeka
We really, really enjoyed this soup! It did not turn out like I thought it would, since it was not thick. But As soon as I tasted it I decided I wouldn't have it any other way. It took me longer to cook it than the recipe states, but I may have used lower heat than called for. I ended up turning up the heat to 4 out of 6 (6 being the highest heat) on my stove and put a lid on it to get the potatoes to cook all the way through. Hmm, what else? Oh yes, I didn't add the red pepper or cilantro due to taste preferences, and when it was served we added more scallions to the top as well as some shredded cheddar cheese. Hubby said I could make it again, which is EXTREMELY high praise from him, as he's not a soup person. Good recipe!
- 4 ounces bacon, sliced
- 2 -3 cups cooked chicken, diced
- 2 tablespoons butter
- 2 cups onions, chopped
- 2 tablespoons flour
- 4 cups chicken broth (Swansons)
- 2 large potatoes, sliced
- 1 cup half-and-half cream
- 4 cups corn, cooked (2 cans)
- 3⁄4 teaspoon black pepper
- 1 dash salt (to taste)
- 1 large red bell pepper
- 3 scallions, chopped
- 1 tablespoon cilantro
Directions See How It's Made
- Wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes.
- Add butter and allow to melt.
- Add onions and wilt over low heat for 10 minutes.
- Add flour and consistently stir for another 5 minutes.
- Add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes.
- Add the half & half, corn, pepper, salt and cook 7 minutes, stirring occasionally.
- Add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes.
- Let cool a bit and serve.