Sorry for that horrible picture – it’s all I had! I needed to post this recipe, though. It’s my favorite fall soup & is the perfect comfort food for brisk days.
The main recipe is from my mom – the only change we’ve made is to add chicken. That was Michael’s suggestion, and it’s a nice way to make the soup even more of a meal.
Now, a warning … when you’re making this soup, it seriously feels like you’re pouring everything that’s unhealthy on this planet Earth into a stock pot & heating it up. It feels that way because … that’s what you’re doing.
This is really awesome served in a bread bowl, or with a chunk of warm baguette. With most soups, this is even better reheated in the days after you make it … and it’s also good to freeze.
Chicken Corn Chowder
3/4 lb bacon
3 cans creamed corn (14.5 to 17 oz each)
3/4 lb chopped, cooked chicken (you can cook the chicken however you’d like … crockpot, grill, bake…)
1 cup chopped onion [we omit this because onion is gross]
1 quart half & half
2 cups milk (use at least 1% milkfat)
1 tsp salt (optional) [we leave this out … it’s plenty salty without it]
1/4 tsp ground pepper
3 cups shredded sharp cheddar cheese
Thaw the bacon about halfway & then chop into small pieces, about 1/2 square. It’s easier to chop when it’s still a little frozen. Cook the back in a large dutch oven, then drain & reserve 2 tbsp of grease. Saute the onion in bacon grease until tender. Stir in remaining ingredients, except cheese and bacon. Heat to boiling. Reduce heat to low and add bacon, chicken and cheese and simmer until cheese is thoroughly melted.