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Recipes

Cheddar Chicken Corn Chowder

From The Big Book of Soups & Stews: 262 Recipes for Serious Comfort Food

3 slices bacon, diced
1 cup chopped yellow onion
1/2 green bell pepper, chopped
2 cloves garlic, minced
3 cups homemade or store-bought chicken stock or broth
1-1/2 cups unpeeled cubed red potatoes (about 2 medium)
1-1/2 cups corn kernels, fresh or frozen
3 tablespoons all-purpose flour
3 cups milk
2 cups cubed cooked chicken breast
1 cup seeded, peeled, chopped tomato
1/2 cup grated Cheddar cheese
3/4 teaspoon salt
Freshly ground pepper, to taste

In a large Dutch oven over medium heat, cook bacon until crisp. Transfer bacon to a plate, leaving 1 tablespoon drippings in Dutch oven. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes.

Add stock and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 20 minutes. Stir in corn.

In a bowl, blend flour and milk. Stir into soup. Increase heat to medium-high and stir until thickened, about 5 minutes. Reduce heat to medium-low and add chicken, reserved bacon drippings, tomato, cheese, salt and pepper. Simmer, uncovered, until flavors are blended and cheese is melted, about 15 minutes longer.

Yields 6 servings.

 

 

 

 

 

(Updated: 10/30/08 SN)


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