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

Steps

1. In a large stock pot, fry bacon pieces until crisp. Remove from pan, leaving drippings, and set aside.
2. Wash, peel and chop potatoes into bite-sized chunks. Slice scallions very thinly and separate the greens from the whites.
3. Place potatoes and white scallion pieces into the stock pot and cook over medium heat until scallions have softened, 2 or 3 minutes.