Corn Chowder With Chicken & Bacon |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 7 |
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This is another custom twist on a recipe from my favorite cookbook. The original recipe is for Sopa de Elote, a sweet corn soup from Central America. I don't like vegetarian dishes and I don't like complicating recipes with too many fresh ingredients, so I simplified this and made it meaty. Consider adding 1-2 tablespoons chopped fresh cilantro or some diced jalapenos to change up the flavor. You can serve this with warm tortillas, cheese crisp, cheesy jalapeno bread, corn bread, whatever. I suggest garnishing with a tortilla strips, a shredded Mexican cheese blend, or even sour cream Ingredients:
3 tablespoons butter |
1/2 onion, coarsely chopped |
1 (4 ounce) can diced green chilies |
1/2 teaspoon minced garlic |
6 cups frozen corn |
4 roma tomatoes |
6 cups chicken broth |
3 boneless skinless chicken breasts |
1 lb bacon, cooked and crumbled |
Directions:
1. Cook 1lb bacon, very crisp, and set aside.
2. Place 3 chicken breasts, whole, in the 4 1/2 cups chicken broth and boil until cooked through. Remove chicken and chop coarsely. Replace chopped chicken in broth and crumble the bacon into the broth once it has cooled. Set aside.
3. Melt butter in a large saucepan over medium heat. Add the chopped onion and saute until softened. Add the chiles, garlic, and 2 cups of corn kernels. Cook, stirring often, about 5 more minutes. Add to broth mixture.
4. In a blender or food processor, puree the remaining 4 cups of corn kernels with the tomatoes and remaining 1 1/2 cup chicken broth. Add to broth mixture.
5. Simmer the soup, stirring occasionally, about 20 minutes until the flavors are blended.
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