This chicken corn chowder is hearty enough to serve as main course, with a chunk of crusty fresh bread. My family LOVED this! Leftovers were even better the next day.
Ingredients:
6 slices bacon, diced
1 Tablespoon butter
1/2 cup celery, diced
2 cups potatoes, diced small
1 cup yellow onion, diced
1/2 cup carrot, diced
3 Tablespoons flour
2 1/2 cups chicken broth
1 teaspoon Creole seasoning
1 cup corn kernels
1 1/2 cups half-and-half
2 cups cooked chicken, diced
1 can (14.5 oz.) diced tomatoes, un-drained
Kosher salt and freshly ground black pepper, to taste
Directions:
- In a large Dutch oven, fry diced bacon over medium-high heat until crispy.
- With a slotted spoon, remove bacon pieces to paper towels to drain. Set aside.
- Add butter to bacon drippings.
- Add celery, potato, onion, and carrot.
- Saute, stirring constantly, until onion and celery are tender, about 10 minutes.
- Stir in flour until well incorporated.
- Add chicken broth and Creole seasoning, stirring to blend well.
- Cook, stirring, until thickened. Cover and simmer for 12 minutes.
- Add chicken and corn and simmer for 7 minutes longer, until vegetables are tender.
- Add half-and half and tomatoes (with juice).
- Heat through (do not boil).
- Stir in reserved crispy bacon pieces.
- Add salt and pepper to taste.
- Top with chopped scallions, if ya like.
