Saturday, January 14, 2012

Chicken and Corn Chowder

This is the soup of the week and Jud made it. As I have mentioned before, we give each soup of the week a grade, and this one got a 9.  We don't remake a soup unless it gets at least an 8. Since we have lunch every day at home, this is a great option. Make a batch of cornbread, and lunch is served. We doubled this recipe.
From The Big Book of Soups and Stews by Maryana Vollstedt

Printable Version:
3 slices thick bacon, diced
1 cup chopped yellow onion
2 leeks, white and light green parts only, sliced (I slice the leeks and then put them in a bowl of water.  I separate the rings as I swish them in the bowl of water. The leeks are dirty and this way the dirt goes to the bottom and then I just pull them out and put them in the pot to cook. 
1 clove garlic, minced
4 cups chicken stock or broth
2 large russet potatoes (about 1 1/2 pounds), peeled and chopped
2 boned, skinned chicken breast halves (about 1 pound), cut into bite-sized pieces
3 tablespoons chopped parsley
1 teaspoon dried thyme
1/2 teaspoon salt
Fresh ground pepper to taste
1 can (15oz) 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 plate, leaving 2 tablespoons drippings in pan. Add onion, leeks, and garlic and 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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