Idaho-Iowa Corn and Potato Chowder
Ready In: 1 hr
Serves: 6-8
Yields: 6-8
Ingredients
- 3 slices bacon, diced
- 1 lb chicken
- 3⁄4 cup chopped onion
- 3⁄4 cup chopped celery
- 4 cups whole kernel corn
- 4 cups chicken broth
- 2 cups cubed potatoes
- salt (to taste)
- 1 cup whipping cream
- 2 tablespoons chopped parsley
- pepper, to taste
Directions
- Brown the bacon in a heavy saucepan.
- Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
- Cut the chicken into cubes.
- Add the chicken, onion, and celery to the drippings in the saucepan.
- Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
- Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
- Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
- Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
- Stir in the cream and parsley and simmer for 5 minutes.
- Add the bacon, salt, and pepper. Ladle into soup bowls.
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