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!
1 POUND GRILLED OR BAKED CHICKEN, COOKED AND CUBED
6-8 STRIPS OF COOKED BACON, CRUMBLED OR CHOPPED
1/4 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!!
- 1 pound grilled or baked and cubed Chicken
- 6-8 stips cooked and chopped Bacon
- 1/4 cup diced Onion
- 3 tablespoons Butter
- 2 teaspoons Southern Flavor Seasoning
- to taste Salt, Pepper and Garlic powder
- 3 tablespoons Plain Flour
- 2 cups Water
- 2 cups Chicken Broth
- 2 cups 2% Milk
- 1 can, not drained Whole Kernal Corn
- 1 cup Mixed Frozen Vegetables
- 2 tablespoons, divided Bacon Grease