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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A bowl of this chowder can make for a whole meal.....it also makes a large stock pot full, so there is always plenty of extra left for lunches or to freeze. We have tried it with unsweetened soy milk (instead of the half & half) and it came out just as good! Ingredients:
4 ounces bacon, sliced |
2 -3 cups cooked chicken, diced |
2 tablespoons butter |
2 cups onions, chopped |
2 tablespoons flour |
4 cups chicken broth (swansons) |
2 large potatoes, sliced |
1 cup half-and-half cream |
4 cups corn, cooked (2 cans) |
3/4 teaspoon black pepper |
1 dash salt (to taste) |
1 large red bell pepper |
3 scallions, chopped |
1 tablespoon cilantro |
Directions:
1. Wilt bacon in large soup pot over low heat until fat is rendered - about 5 minutes.
2. Add butter and allow to melt.
3. Add onions and wilt over low heat for 10 minutes.
4. Add flour and consistently stir for another 5 minutes.
5. Add stock, chicken and potatoes, continue cooking over med-low heat for 12-15 minutes.
6. Add the half & half, corn, pepper, salt and cook 7 minutes, stirring occasionally.
7. Add bell pepper, scallions, adjust seasonings and cook an additional 5 minutes.
8. Let cool a bit and serve.
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