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Chicken & Corn Chowder Soup - Old Man Chef
ChickenCornChowder

Chicken & Corn Chowder Soup


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Ingredients

  • 3 oz. butter
  • 3 oz. red onions, diced
  • 3 oz. celery, diced
  • 1¼ teaspoon garlic, minced
  • 3 oz. flour
  • 1½ quart water
  • 1½ oz. chicken base
  • ½ pound fresh corn (may use frozen)
  • ½ pound cooked chicken, diced
  • 8 slices bacon, cooked and chopped 
  • ½ pound yukon gold, peeled and diced small
  • ½ teaspoon black pepper
  • ¼ teaspoon chili flakes
  • ½ cup half & half
  • ½ cup heavy whipping cream
  • 2 Tablespoons Italian parsley, chopped
  • ½ teaspoon kosher salt

Directions

  • Preheat over to 425 degrees
  • Spread half of the corn on a sheet pan and toss with a small drizzle of olive oil.  Roast corn in oven until browned, about 5-10 minutes.
  • Heat butter in stock pot. Sauté onions and celery until onions are translucent, approximately 5 minutes
  • Add garlic, cook 2 more minutes
  • Add flour to create a roux, cook 5 minutes
  • Stirring constantly with wire whisk, add water and base. Bring to a boil and reduce heat and simmer 15 minutes
  • Add roasted corn, fresh (or frozen) corn, chicken, potatoes, bacon, chili flakes and pepper. Simmer 25 minutes
  • Stir in half & half, heaving cream, parsley and salt

Chicken & Corn Chowder Soup

Course: Main Course, Side Dish
Keyword: chicken, corn, soup
Servings: 4 people

Ingredients

  • 3 oz butter
  • 3 oz red onions diced
  • 3 oz celery diced
  • 1 ¼ tsp garlic minced
  • 3 oz flour
  • 1 ½ quart water
  • 1 ½ oz chicken base
  • ½ pound corn fresh or frozen
  • ½ pound chicken cooked and diced
  • 8 slices bacon cooked and chopped
  • ½ pound Yukon gold potatoes peeled and diced
  • ½ tsp black pepper
  • ¼ tsp chili flakes
  • ½ cup half & half
  • ½ cup heavy whipping cream
  • 2 tbsp Italian parsley chopped
  • ½ tsp salt

Instructions

  • Preheat over to 425 degrees
  • Spread half of the corn on a sheet pan and toss with a small drizzle of olive oil.  Roast corn in oven until browned, about 5-10 minutes
  • Heat butter in stock pot. Sauté onions and celery until onions are translucent, approximately 5 minutes
  • Add garlic, cook 2 more minutes
  • Add flour to create a roux, cook 5 minutes
  • Stirring constantly with wire whisk, add water and base. Bring to a boil and reduce heat and simmer 15 minutes
  • Add roasted corn, fresh (or frozen) corn, chicken, potatoes, bacon, chili flakes and pepper. Simmer 25 minutes
  • Stir in half & half, heaving cream, parsley and salt

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