Thursday, September 16, 2010
Creamy Chicken Corn Chowder
3 slices bacon diced
1 stalk celery diced
1/2 red pepper diced
1 small onion diced
1 medium potato diced
1 tablespoon chile powder
3 cups homemade (or low sodium) chicken stock
1 can corn (341ml - about 1 cup?)
6 oz cooked chicken breast diced
salt & pepper
1 cup milk
4 tablespoons flour
1/2 cup shredded sharp cheddar
1 tablespoon dried parsley (or 1/4 cup fresh cilantro if you like it ..I don't)
In a large nonstick pot, fry your bacon until crispy (no oil needed). Remove bacon and set on a paper towel to drain. In the bacon oil on medium high heat, fry onions, peppers and celery until golden. Add potatoes and cook for 2 minutes. Stir in chile powder.
Add chicken stock, corn and chicken and bring up to a simmer. Cook on medium heat until potatoes are tender.
Mix flour with milk until lumps are gone and add to simmering soup. Continue to simmer until thickened then add parsley (or cilantro) and cheese. Serve hot.
Tips: I had 1 1/2 breasts of left over grilled chicken so I used that. I always keep bacon in the freezer. Buy a pack of bacon and seperate it into portions of 3 strips. Wrap each portion in plastic wrap and freeze. They cut easily when they're frozen if you use a sharp knife.
- creamy chicken corn chowder -