Chicken Corn Chowder

 

Chicken Corn Chowder

A flavorful soup with a wonderful taste, this is the perfect beginning to just about any autumn meal.

• 4 slices bacon, finely chopped
• 1 ½ cups diced chicken, pre-cooked
• 1 lb. potatoes, peeled and cubed
• 1 medium onion, peeled and diced (optional)
• 2 ½ cups chicken broth
• 2 cups whole kernel corn
• 1 ½ cups milk
• 1 cup heavy cream
• Salt and pepper, to taste

In a small skillet, cook the bacon until crisp. Remove it from heat and place the bacon on paper towels in order to allow it to drain. Place one tablespoon of the bacon grease into a large pot, adding the potatoes and onions to the pot and sautéing over medium heat for 5 minutes or until the onions are golden. Add the chicken broth and bring it to a boil. Reduce the heat, allowing the broth and vegetable mixture to simmer for 10-15 minutes. Add the chicken, bacon, corn, milk, and cream to the broth, stirring frequently while allowing it to simmer for an additional 10-15 minutes. Season with salt and pepper, and serve hot.