My husband is famous around our home for his roast chicken dinners. Being as it’s just the two of us newlyweds we can’t finish an entire roast chicken between the two of us. So, I came up with a recipe to use up our leftover chicken. Chicken Corn Bacon Chowder! It was such a hit that I made it again for Christmas Eve dinner for the entire family.
This is one of those soups that I like to let simmer on the stove top for a couple of hours.
It’s a medley of comforting flavours; Slight smokiness, a touch of spice and creamy/cheesy goodness. Anything that includes bacon, potatoes and cheese how could you go wrong?!
2 and a half cups of shredded chicken
1 can sweet corn kernels whole
2 cans creamed sweet corn
8 smoked thick cut bacon
1 small can of chopped green chilies
2 tablespoons mild-medium smoked paprika
1 medium sweet onion finely chopped
1 bunch of green onions
3 medium potatos (Yukon Gold if possible)
3 cups of milk (2%)
2 cups of chicken stock
1 tsp dried parsley flakes
1/4 teaspoon cayenne
4 tbsp all purpose flour
Salt & Pepper to taste
In a large pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings in pot, and set aside.
Slice the green onions and separate the greens from the whites. Chop the potatoes into small bite-size pieces, leaving the skin on.
Place the potatoes and whites of the green onion into the pot with bacon grease and cook over medium heat until the until slightly browned. Should take 2-3 minutes.
Sprinkle in flour and continue browning and stirring for a few minutes.
Pour in the milk, chicken stock, thyme, parsley, cayenne, paprika salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer until the potatoes are tender. Add corn, chicken, and green chilies. Cook over low heat until heated throughout. Serve in bowl and garnish with green onions, bacon, and cheddar cheese.
Serve with a biscuit and enjoy!