A Chicken Corn Chowder Kind of Soup Day

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I chatted with Matt Swaim on the Sonrise Morning Show about chicken and its ancient Biblical roots. Did you know chickens were originally bred for cockfighting? I’m glad some savvy person way back then thought they might be good to eat. Here’s a recipe perfect for a bone chilling day like today. It’s about 22 degrees with a chill factor of 15. See how my blankets on the line are dancing in the wind? They only took about 10 minutes to dry! Anyway, this soup sure warmed up cold hands and feet.


One of those “pass this on” recipes. My file note indicates it originated in a cooking class. Go to taste on seasonings and broth. I forgot to add celery in the original recipe, so I’ve added it now. Sorry!

  • Ingredients
    6 strips bacon, cut into 1/2-inch pieces
  • 2 medium onions, diced (2 cups)
  • 1 rib celery, diced
  • 2 tablespoons flour
  • 1 quart chicken broth, low sodium
  • 2 baking potatoes, peeled and diced
  • 1 cup half-and-half
  • 4 cups thawed frozen corn (or fresh – I used my home grown frozen corn)
  • 1/2 teaspoon thyme
  • Tabasco sauce to taste
  • Salt and pepper
  • About 2 cups cooked, shredded or diced chicken (I use deli roasted)
  • Thinly sliced jalapeno peppers and/or green onions for garnish (optional but so good)
  • Instructions
  1. Cook the bacon until almost crisp. Add onions and celery and cook until softened.
  2. Sprinkle flour over onions and mix well; cook 2-3 minutes, stirring occasionally. Mixture may look lumpy.
  3. Add broth and potatoes. Bring to a low boil and cook until potatoes are tender.
  4. Stir in everything but chicken. Cook until heated hot, then stir in chicken and cook until heated through. Sprinkle with garnishes if using.



Matt said sub salmon for the chicken, shallots for the onions (they are smaller but have a ton of flavor so go to taste) and heavy cream for the half & half.  Sounds delish! 

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