After getting 20 or more inches of snow in the past week, ive needed something warm and hearty to chase away the lingering chill. My favorite thing to make in the winter is corn chowder. I buy fresh corn in the summer and freeze it to last through the winter. Since i have such an abundence of it this year, it needs to get used up. So chowder is on the menu, except this time i decided to throw in a little chicken. I roasted a chicken earlier this week, and was left with alot of leftover breast meat. After countless chicken salad sanwiches, we wanted to do something different with the left overs.
My chowder is more chunky and meaty then your average chowder. I enjoy something that will last with you for a few hours, and give you that warm hug in the belly, like moms soups used to. My corn chowder is meant for a meal, not an appetizer!
Chicken Corn Chowder
1 tbsp olive oil
1/2 onion, chopped
1 tsp minced garlic
1 tbsp flour
6 cps chicken broth (46 oz)
2 cps half and half
2 cps diced potatoes
3 cps corn
2 cps cooked/chopped chicken
1 cp cooked/chopped turkey bacon
Sautee butter and oil with onion, garlic and bacon in a skillet. Dust with flour, pour into a soup pan. add chicken stock and bring to boil. Once boiling add half and half and potatoes. Boil for 10 mins. Add Corn and chicken, boil for another 10 mins. Check to make sure the potatoes are cooked through, then take off burner and cool.
Soup can be reheated, its recommending using a microwave though. Soup can also be frozen.