A nice hearty soup.
CHICKEN CORN CHOWDER SOUP
(serves 6-8)
Ingredients:
*6 strips bacon, cut into pieces
*2 tablespoons butter
*1 medium-large yellow onion, chopped
*1 red bell pepper, chopped
*1 teaspoon chopped jalapeño, seeds removed unless you like the heat
*2 tablespoons minced garlic
*1/4 cup all-purpose flour
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/2 teaspoon smoked paprika
*1/2 teaspoon dry ground mustard
*1 (32 ounce) container chicken stock (4 cups)
*1 cup water
*1 cup whole milk
*1 cup heavy cream
*1 pound Yukon gold potatoes, cut into 1-inch cubes
*1 pound boneless, skinless chicken breasts (or thighs)
*1 (16 ounce) bag frozen sweet corn
Directions:
~Cook bacon into a stock pot (I use my dutch oven) over medium heat, stirring often to make sure all sides are cooked.
~Once bacon is crispy, remove and place on a paper towel lined plated and set aside.
~Drain most of the bacon grease from the pan (leave about 2 tablespoons).
~Add 2 tablespoons butter to pan. and allow to melt.
~Add 1 medium-large chopped yellow onion, 1 chopped red pepper, and 1 teaspoon chopped jalapeño pepper with seeds removed.
~Cook, stirring often until veggies are soft, about 5-6 minutes.
~Add 2 tablespoons minced garlic and cook for another 30-40 seconds, stirring constantly.
~Sprinkle 1/4 cup all-purpose flour over veggies and cook for another 1, stirring constantly.
~Stir in 1 teaspoon salt, 1 teaspoons ground black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper.
~Slowly whisk in 4 cups chicken stock.
~Stir in 1 cup water,, 1 cup milk, 1 cup heavy cream, 1 pound chopped Yukon gold potatoes, 1 pound chicken breasts, and 1 (16 ounce) bag frozen sweet corn.
~Once potatoes are tender and chicken is done, remove the chicken.
~Turn the soup down to low.
~Shred the chicken and set aside.
~Using an immersion blender (or blender), puree about 1/2 of the soup..
~Return the chicken and bacon back to the pot.
