Ingredients: |
Ingredients: 1- 30 ounce can of corn (I use frozen corn)
1 -15 ounce can of cream corn
6 slices of bacon, chopped (I use more because bacon is yummy, and save some for garnish)
8 scallions (green onions)
3 medium potatoes, peeled and chopped
2 tablespoons all purpose flour (I use Wondra)
3 cups whole milk
2 cups Chicken stock
2 teaspoons Old Bay Seasoning
1 teaspoons dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can-4 ounces of green chiles,chopped
2 cups roasted chicken, shredded
salt and pepper to taste
shredded cheddar cheese, green onions and bacon for garnish
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Directions: |
Directions:1.) In a large stock pot, fry bacon pieces until crisp. Remove from the pan, leaving the drippings, set aside
2.) Peel and chop the potatoes into bite size chunks. Slice the scallions/green onions very thin, separating the greens from the whites. Reserve the green portions for garnish.
3.) Place the potatoes and white portion of green onion pieces into the stock pot and cook over medium heat until the scallions have softened, approx. 2-3 minutes.
4.)Sprinkle the flour and cook, stirring constantly, for about a minute.
5.)Pour in the milk, chicken stock,Old Bay seasoning,thyme,parsley,cayenne pepper,salt and pepper, stirring well. Bring to a boil over medium heat,stirring occasionally.
6.)Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn,chicken, part of the bacon, and chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallions, bacon and cheddar cheese. |
This recipe for Corn, Bacon & Chicken Chowder is from