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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I had some fresh sweet corn to use up, so made this chowder. It turned out great. I prefer thin chowders, more like a cream soup. You could thicken with flour or cornstarch if you wish. This is best if you use fresh sweet corn cut off the cob, but you can use frozen corn if you need to. Ingredients:
2 chicken leg quarters |
8 cups water |
2 teaspoons chicken bouillon |
4 ounces bacon, diced |
1/2 cup onion |
1/2 cup red bell pepper |
1/2 cup celery |
2 tablespoons butter |
1 cup carrot |
1/2 cup potato |
2 cups corn |
16 ounces creamed corn |
2 tablespoons fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
16 ounces evaporated milk |
8 ounces cheddar cheese |
Directions:
1. In a large stock pot, add the water, boullion and chicken leg quarters. Simmer 30-45 minutes until chicken is cooked through. Remove the chicken pieces and cool. Remove the chicken meat from the bones and return to the stock pot.
2. In a saute pan, add the bacon and cook until crisp. Drain and add the bacon to the stock pot. Add 2 tablespoons butter to the remaining bacon grease. Dice the onion, bell pepper and celery. Add to the bacon grease and saute until soft. Add to the stock pot. Dice the carrot and potato and add to the stock pot along with the creamed corn and fresh corn. Simmer on a low boil for 10 minutes until the carrot and potato are soft. Season with parsley, salt and pepper.
3. Add the milk and shredded cheddar cheese and heat on low heat until the cheese is melted. Do not let boil.
4. If you wish, top each bowl with additional cooked bacon, chives, shredded bacon and oyster crackers.
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