Prep 20 mins
Cook 30 mins
The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.
- 2 cups cooked chicken (rough chopped)
- 2 cups corn, fresh or frozen
- 4 slices bacon
- 1 cup chopped yellow onion
- 1⁄4 cup chopped celery
- 1⁄2 cup chopped roasted red pepper
- 1 teaspoon chopped garlic
- 1⁄2 teaspoon rubbed sage
- 1 bay leaf
- 2 tablespoons of chopped parsley
- 1 1⁄2 cups of peeled diced raw potatoes
- 4 cups chicken stock
- 1 cup half-and-half
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 pinch cayenne pepper
- salt and black pepper
- In a dutch over, fry bacon crisp.
- Remove from dutch oven, crumble bacon and set aside.
- Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
- Onions and Celery should still have some crunch.
- Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
- Simmer low until potatoes are just tender and Remove bay leaf.
- Add Chicken,corn, bacon, cayenne and roasted red pepper.
- Bring back to a simmer and remove from heat.
- Stir the half and half.
- Add Salt and Pepper to Taste.
- Return to heat to warm, do not boil, stir in butter and it's ready to serve.
- Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
- We pull off the meat to use in chowder.
- We defat this stock to use as part of the chicken stock needed for the chowder.
Sounds great. Can I make this soup in the crock pot?
We loved this soup. I used a sprinkle of chili peppers instead of the cayenne and it tasted great. I made it for a work luncheon and everyong loved it.
A really terrific recipe. We had fresh corn which really added to the taste. I used canned chicken which worked, but I am sure that the idea of using chicken leggs would have made it much more tasty. However, I did use my homemade chicken stock. LTE