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!