Wednesday, December 11, 2013
Cheddar Chicken Corn Chowder
I put the Parmesan cheese on top just to make the picture look better. If I had some parsley, I would have added that for a little color.
One day I cut the chicken breast off the Rotisserie chicken for a meal. The next day I use all the left-over in a soup or casserole.
3 slices bacon, diced
1 cup chopped yellow onion
1/2 green bell pepper, chopped
2 cloves garlic, minced
3 cups chicken stock or broth
1 1/2 cups unpeeled cubed red potatoes (about 2 medium)
1 1/2 cups corn kernels, fresh or frozen
3 tablespoons all-purpose flour
3 cups milk
2 cups cubed cooked chicken breast (I used a Rotisserie chicken from grocery store)
1 cup seeded, peeled, chopped tomato
1/2 cup grated Cheddar cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
In a large Dutch oven over medium heat, cook bacon until crisp. Transfer bacon to a plate, leaving 1 tablespoon drippings in Dutch oven. Add onion, bell pepper, and garlic and sauté until tender, about 5 minutes. Add stock and potatoes and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 20 minutes. Stir in corn.
In a bowl, blend flour and milk. Stir into soup. Increase heat to medium-high and stir until thickened, about 5 minutes. Reduce heat to medium-low and add chicken, reserved bacon, tomato, cheese, salt, and pepper. Simmer uncovered, until flavors are blended and cheese is melted, about 15 minutes longer.