Chicken Corn Chowder

Made a HUGE pot of this when we had some fun ladies over for our girl’s discipleship group last month.  Everyone enjoyed it.  Did you notice it’s a soup?  Yeah – you know it’s getting colder in Moscow when I start posting soup recipes.  It’s my FAVORITE thing to make and to eat in winter!  If you’ve been following this blog for any length of time…you also know pumpkin recipes…they are a-coming!  🙂  If you want to get started early on soup and pumpkin..head over to the Recipe Index!

Chicken Corn Chowder

adapted from My Baking Addiction


  • 5 strips thick cut bacon; sliced into ½ inch pieces
  • 1 sweet onion, diced
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 2 garlic cloves, minced
  • 1/2  jalapeno, seeded and finely chopped
  • sprinkling of dry thyme
  • 1/4 C. all-purpose flour
  • ½ tsp. chipotle seasoning (I made my own.)
  • ¼ tsp. crushed red pepper flakes (add more if you like some heat)
  • 6 C. chicken or vegetable broth
  • 2 C. heavy cream
  • 2 large baking potatoes, peeled and diced
  • 2-4 cans of corn, depending on how “corny” you want it to be 🙂
  • 2 C. cooked and shredded chicken
  • Salt and freshly ground black pepper
  • 1/4 C. chopped fresh parsley
  • green onions; sliced for garnish

1. In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and reserve for garnish.
2. Reduce heat to medium. Add the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft; about 8 to 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.
3. Cook vegetables, flour and seasonings for 2 minutes; stir frequently.
4. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes break down. This process will help thicken the soup.
4. Add the corn to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the chicken is heated through; about 10 to 12 minutes.
5. Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.

Note:
-If you are not a fan of heat, eliminate the jalapeno. The original recipe called for 1 full jalapeno.  Since a lot of Russians don’t enjoy spicy food, I decided to just do a 1/2 just to give a little oomph.

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