Chicken, Bacon and Corn Chowder

Chicken, Bacon and Corn Chowder

BUT, BUT, IT'S NOT SOUP WEATHER!

Trust me, it's always soup weather. Weather you or your kids have a cold, weather you've had a bad day and need comfort food or weather, you just want something satisfying! You see what I did there? LOL. Soup is not a seasonal food. Now, don't get me wrong, there is nothing better on a cold day than to wrap your hands around a bowl full of beautifully perfumed homemade soup. But you can have that same thing all year long.

THIS SOUP HELPED FUND A SENIOR YEAR!

Yep, when my oldest was a senior in high school, I decided to take on yes, another job and sold soup and cakes to help pay for her Senior year expenses. I am proud to say that we not only paid for her expenses, but paid for her senior trip as well. Innovative you say? Nope, a lot of work is more like it. I found out then, I could not own a restaurant or catering business.

So now, you my lucky readers will get this wonderful heartwarming soup all for your own. or you can wait a month or so and it will be available, already cooked from the Buttered Home, locally!

THE PLAYERS

• 1 POUND GRILLED OR BAKED CHICKEN, COOKED AND CUBED

• 6-8 STRIPS OF COOKED BACON, CRUMBLED OR CHOPPED

• ¼ CUP DICED ONION

• 3 TABLESPOONS BUTTER

• 2 TEASPOONS SOUTHERN FLAVOR SEASONING

• SALT, PEPPER AND GARLIC POWDER TO TASTE

• 3 TABLESPOONS PLAIN FLOUR

• 2 CUPS WATER

• 2 CUPS CHICKEN BROTH

• 2 CUPS MILK

• 1 CAN WHOLE KERNAL CORN, NOT DRAINED

• 1 CUP OF MIXED VEGGIES

• 2 TABLESPOONS BACON GREASE, 1 FOR CHICKEN, 1 FOR ROUX

I know it sounds like a lot but the fruits of your labor will no go un-glorified! First, season your chicken with southern flavor and  cook your chicken and bacon. This can be done in advance and kept in the fridge until the time is perfect. I like to do mine because, well, bacon grease. 🙂 I cook the bacon first and reserve the grease for a little in the chicken and a little to make the roux for the soup. The rest goes into my nasty little bacon grease jar for added yumminess in lots of other cooking. But I digress, back to the method. Cube and chop your bacon and chicken. Add the butter, bacon grease, onion, salt pepper and garlic powder to a dutch oven, I love using my big red 6qt enameled cast iron. I'm a fan. Cook the onions just til translucent. Add the flour and form a paste and cook for 1 minute. Add in all of the veg, even the liquid from the can of corn.

Next, add in the chicken broth and water. Use a whisk and cook until slightly thickened. This should happen pretty fast. Then I add in my chicken and bacon, stir and slowly drizzle in the milk. Bring to a boil and boil until desired thickness. Lower the heat to simmer and cover slightly offset, stirring often for about 15-20 minutes. Now, get ready for this luxurious Chicken, Bacon and corn chowder. YUMMI to the TUMMI.

This recipe is a family favorite. It freezes well and goes along with the Southern Tradition of "Food Gifting" Hope you ENJOY!!

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Chicken, Bacon and Corn Chowder

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chicken, Bacon and Corn Chowder is a scratch made soup with tons of flavor and that is super easy to make. It is a dream come true and a tasty way to use up leftover chicken.

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Ingredients

• 1 POUND GRILLED OR BAKED CHICKEN, COOKED AND CUBED
• 6-8 STRIPS OF COOKED BACON, CRUMBLED OR CHOPPED
• ¼ CUP DICED ONION
• 3 TABLESPOONS BUTTER
• 2 TEASPOONS SOUTHERN FLAVOR SEASONING
• SALT, PEPPER AND GARLIC POWDER TO TASTE
• 3 TABLESPOONS PLAIN FLOUR
• 2 CUPS WATER
• 2 CUPS CHICKEN BROTH
• 2 CUPS MILK
• 1 CAN WHOLE KERNAL CORN, NOT DRAINED
• 1 CUP OF MIXED VEGGIES
• 2 TABLESPOONS BACON GREASE, 1 FOR CHICKEN, 1 FOR ROUX

Instructions

1. First, season your chicken with southern flavor and  cook your chicken and bacon.
2. Cube and chop your bacon and chicken.
3. Add the butter, bacon grease, onion, salt pepper and garlic powder.. Cook the onions just until
   translucent. Add the flour and form a paste and cook for 1 minute.
4. Add in all of the vegetables, undrained.
5. Add in the chicken broth and water. Use a whisk and cook until slightly thickened. This should happen pretty fast.
6. Add in the chicken and bacon, stir and slowly drizzle in the milk. Bring to a boil and boil until desired thickness. Lower the heat to simmer and cover slightly offset, stirring often for about 15-20 minutes.
   

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