Corn and Chicken Chowder
Description
This chowder is best if using fresh corn, but is also good if using canned corn. It is hearty and delicious, with chunks of chicken, corn, scallions, green chilies, cheese and bacon!
Ingredients
6 ears corn, husked and silks removed (or 30 oz. canned corn and 15 oz. can creamed corn)
6 slices bacon, cooked crisp, chopped
8 scallions, thinly sliced
3 medium potatoes, washed, peeled, cubed
2 T. all-purpose flour
3 c. whole milk
2 c. chicken stock
2 t. Old Bay seasoning
1 t. dried parsley flakes
1/2 t. dried thyme
1/4 t. cayenne pepper
1-4 oz. small can chopped green chiles
2 c. Rotisserie roasted chicken, shredded or cut into chunks
salt and pepper, to taste
grated cheddar, for garnish
Directions
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In a large stock pot, fry bacon pieces until crisp. Remove from pan, leaving drippings, and set aside.
Wash, peel and chop potatoes into bite-sized chunks. Slice scallions very thinly and separate the greens from the whites.
Place potatoes and white scallion pieces into the stock pot and cook over medium heat until scallions have softened, 2 or 3 minutes.
Sprinkle in flour and cook, stirring constantly, for about 1 minute.
Pour in milk, stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to press and release the pulp from the cob), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes.
Garnish with scallion greens, bacon, and cheddar cheese.
Serves 6-8