Tuesday, September 24, 2013
Chicken Corn Chowder (GF)
I don't know about you, but we love soup for an easy fall dinner. I had a ton of milk to use up a couple weeks ago and was scavenging Pinterest for a good creamy soup recipe to try.
I am a huge fan of potato soup, sadly it is one of the very few things my husband doesn't like. He prefers spicier soups like my White Chicken Chili or Taco Soup. Since he is such a good sport and eats so many of my experimental meals, it's only fair to try and accomodate his tastes when I can.
If White Chicken Chili and Potato Soup had a baby--they would name it Chicken Corn Chowder. Ha ha! It's a bit on the spicy side to please my man (but easily tamed down for those who like things more mild) yet still incorportates some well-hidden potatoes and is topped with crunchy bacon bits, green onions and delicious cheddar cheese.
I think it's a winning combo! Paired with a simple tossed salad it definitely hits the spot on a crisp fall night.
Chicken Corn Chowder
8 slices nitrate-free bacon
1/2 c. onion, chopped
4 oz. can mild green chilies (optional--but I highly recommend adding)
2-3 cloves garlic, minced
2 c. chicken broth, divided
2 c. frozen hashbrowns, shredded or diced variety
2 c. frozen corn
2 c. cooked chicken, shredded or chopped
1 t. Old Bay seasoning (or make your own but don't omit--this ingredient makes it perfect)
1/4 t. cumin
1/2 t. salt (less or more to your taste)
2 T. fresh parsley, chopped or 1/2 T. dried parsley
1/8 t. cayenne pepper (optional)
2-3 T. arrowroot powder or cornstarch
3 c. whole milk
shredded cheddar cheese for serving
chopped green onions for serving
1. Chop bacon into small pieces and fry until crispy. Remove and drain on paper towels. Save cooked bacon for serving chowder.
2. Reserve approximately 2 T. of bacon grease and saute garlic, onion and green chilies.
3. Pour onion and garlic mixture into a large pot and add 1 cup of chicken broth, corn, potatoes and chicken. Simmer 5 minutes.
4. Add remaining broth and seasonings. Whisk arrowroot powder or cornstarch into cold milk and pour into the pot.
5. Simmer for at least 30 min. for chowder to thicken and flavors to meld. For thicker chowder, add more arrowroot or cornstarch (1 t. at a time). To thin, add more milk or broth.
6. Top with bacon, shredded cheddar cheese and chopped green onions. Serve warm.