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Tuesday, October 4, 2011

Chicken, Bacon, and Corn Chowder

Last winter, Sonia brought a pot of Chicken, Bacon, and Corn Chowder and kept it warm in a crock pot for us to enjoy for lunch.  She had gotten the recipe from her sister-in-law who lives in Birmingham.  The Chowder was warm, thick, and rich.  I filled a styrofoam cup full and it filled my tummy.  On these cooler days, our families will enjoy something warm for lunch or supper.  Fall is here and it's time for soups and chowders.  Make a pot of Chicken, Bacon, and Corn Chowder for supper tonight.

                                                Chicken, Bacon, and Corn Chowder

2 Tbsp. butter
3/4 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 tsp. garlic powder
3 slices cooked bacon, diced
3 cups cubed cooked chicken (Rotisserie chicken works well)
2 - 11 oz. cans yellow and white sweet whole kernel corn (Green Giant)
1 - 14 3/4 oz. can creamed corn (Green Giant)
1 - 10 oz. can Rotel Tomatoes, original
2 - 10 3/4 oz. cans cream of chicken soup
1 - 10 1/2 oz. can chicken broth
2 cups evaporated milk
2 cups shredded mozzarella-provolone cheese blend
fresh ground pepper

In a large Dutch oven over medium heat, melt butter

Add onion, garlic powder, and jalapeno pepper and saute for 3 - 5 min., or until vegetables are soft.

In a small bowl, mix soup and broth together until smooth.

Add soup mixture, Rotel tomatoes, corn, bacon, and chicken to the vegetables and cook for 20 - 25 min., stirring frequently.

Add milk and cook for another 5 - 10 min.

Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.

Serve warm.

*You may want to cook additional bacon for a topping.

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