Tuesday, October 12, 2010

Chicken and Corn Chowder

Jud and I started making a soup every week several years ago.  During the Summer, we don't have soup as often, but I have started back to making our soup-of-the-week. We love trying new soups, and this is a winner.  After making a soup out of our Soup Book, we give it a grade.  I give this soup a 10.
Recipe comes from The Big Book of Soups and Stews by Maryana Vollstedt

Printable Recipe:

3 slices thick bacon, diced
1 cup chopped yellow onion
2 leeks, white and light green parts only, sliced (After slicing it put it in your sink with water. The grit will fall to the bottom. This is a good way to clean the leeks)
1 clove garlic, minced
4 cups chicken stock
2 large russet potatoes (about 1 1/2 pounds), peeled and chopped
2 boned skinned chicken breast halves (about 1 pound), cut in bite-size pieces
3 tablespoons chopped parsley
1 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper to taste
1 can (15 oz) creamed corn
In a large Dutch oven over medium heat, cook bacon until crisp, about 5 minutes. With a slotted spoon, remove bacon to a paper towel, leaving 2 tablespoons drippings in pan. Add onion, leeks, and garlic. Saute' until tender, about 5 minutes. Add stock and potatoes. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add chicken, reserved bacon, parsley, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken turns white and potatoes are tender, about 10 minutes longer. Add creamed corn and simmer, uncovered, until flavors are blended, 5-10 minutes longer.

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