Super simple but good and hearty chowder for cold weather. The wife loved it.
INGREDIENTS
- 6 slices bacon, chopped
- 2 tbsp. unsalted butter
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1/3 c. all-purpose flour
- 6 c. chicken stock
- 2 large russet potatoes, peeled and chopped
- 4 c. cream corn
- 3 c. shredded cooked chicken (I used rotisserie)
- 1 c. heavy cream
- 3 green onions, chopped
Directions
- In a Dutch oven over medium heat cook the bacon, stirring occasionally (you’re trying to render the fat of it some)…cook until crisp. Remove the bacon to a paper towel lined plate; Keep the bacon drippings in the pan.
- Add the butter to the bacon drippings and let melt. Add onion, celery, and pepper; cook, stirring occasionally, until slightly softened. Stir in the garlic stirring around for about 30 seconds. Sprinkle the flour over the vegetables; cook for another minute stirring constantly (you don’t want the flour to burn).
- Gradually stir in the chicken broth adding it to the vegetables.
- Add potatoes and bring to a simmer. Cook about 10 minutes or until the potatoes can be easily pierced.
- Add the corn kernels, chicken, and cream; return to a simmer until slightly thickened (Maybe 10 minutes).
- To serve, top with the reserved cooked bacon and chopped green onions.
NOTES: I used frozen cream corn I had put up myself…but you can buy the frozen stuff at most grocery stores in the south…Yankees…you may need to either do some yourself or buy it in a can.