Chicken & Corn Chowder 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