- When my friend Lori of All That Splatters posted this soup recipe I thought it looked like a really good , quick, soup to make on a busy, cold, night. Then I saw that my friend Mari of Once Upon a Plate also made it and I knew I had to try it soon. Well... today was the day. We have all had bad colds and sore throats...now it is my turn... and our computer has also had its share of illness. Right now it is working fine but for the past week it has been giving me lots of trouble...it has had its own share of the "virus". Malware and all sorts of nasties...thankfully my husband has been around to get this old machine back to running. But it still is not quite right. Some files lost...my photo editing software not working...but at least I am able to get on here which is fine by me for the moment.
- I had everything I needed in the house to make this soup so I did not have to go out to get anything in the lovely 20*F weather. I have to say that the soup really comes alive once it receives the toppings and the big squeeze of lime juice.My bacon was very lean so I added a little bit of olive oil to get it going and the bacon was not salty either , so I added some seasoned salt and some cayenne as my chicken broth seemed a little bit bland to me. I poached some bone in chicken breasts that I had in the freezer and used the liquid for the soup in addition to some organic low sodium broth. My pictures are not as lovely as Lori's and Mary's... not by a long shot...they were taken seconds before my spoon dove into the steaming hot soup...and it was gone!
- I will definitely make this one again. Thanks for another winner Lori!
- Chicken and Corn Chowder
- 2 slices bacon, chopped
- 1 onion, chopped
- 3 tablespoons flour
- 1 pound Yukon Gold potatoes, peeled and chopped
- 6 cups reduced-sodium or homemade chicken broth
- 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
- 3 cups corn, frozen or kernels cut from 3 ears corn
- 1/4 to 1/2 cup heavy whipping cream
- 2 medium tomatoes, seeded and chopped
- 1 avocado, pitted, peeled, and chopped
- 1 cup loosely packed cilantro leaves
- 2 limes, cut into wedges
- Freshly ground black pepper
1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
Yields: 6 servings
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