Rotisserie Potato and Corn Chowder

Another Sunday, another delicious autumn soup. I not a big regular soup person; they’re too brothy and oftentimes have too much celery. Now, make it stewy or creamy and I’m game. This chowder doesn’t take too long to make and has a nice bacony texture.

ROTISSERIE POTATO AND CORN CHOWDER

  • 6 slices bacon, diced
  • 8 green onions, sliced, greens and whites separated
  • 3 Russett potatoes, peeled and diced
  • 2 tbsp flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 2 tsp Old Bay seasoning
  • ½ tsp dried thyme
  • 1 tsp dried parsley flakes
  • ¼ tsp cayenne pepper
  • Salt and fresh ground pepper to taste
  • 30 oz. canned fresh corn, drained
  • 15 oz. canned cream-style corn
  • 2 rotisserie chicken breasts, shredded
  • 4 oz. canned green chilies
  • Shredded cheddar for topping

In a large stock pot, cook bacon pieces until crisp. Remove from pan with a slotted spoon, leaving the drippings in the pot. Set bacon aside for later. Add potato and onion whites to pot. Cook for 3 minutes. Stir in flour and cook for 1 minutes, stirring constantly. Add milk, stock, Old Bay, thyme, parsley, cayenne, salt, and pepper. Stir to incorporate. Cook at a low to medium simmer for 15 minutes until thickened and creamy. Add all the corn, chicken, and chilies. Cook until heated through, 5 minutes.

Serve topped with bacon, onion greens, and cheese.

Makes 4-6 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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