Fall is the perfect time of year to make Chicken Corn Chowder - the weather is cooler and there's always end-of-season corn on sale in the markets or at the farm! I love this soup as it's chock full of fresh veggies, tender chicken and of course tons of corn flavor! Like other chowders, this soup is broth based and finished with a touch of cream. I top it with a sprinkling of crispy bacon and some fresh parsley. Can't find any fresh corn? No worries - just use frozen.
2tablespoonsfresh minced parsley(plus more for garnishing if desired)
Instructions
In a large pot (6-quart) over medium-low heat, cook the bacon until crispy.
Remove the bacon to a paper towel lined plate with a slotted spoon and pour off all but 2-tablespoons bacon fat.
Add the onion, red bell pepper, celery, salt and pepper and cook, stirring frequently for 8-10 minutes or until the vegetables are tender.
Stir in the thyme and potatoes, then pour in the broth. Bring to a simmer over medium heat.
While the soup is coming to a simmer, cut the corn kernels off the cobs, then scrape down the cobs with the back of a knife to release all the milky juices.
Puree 1½ cups of the kernels in a food processor. If desired, simmer the cobs with the broth for 10-20 minutes or more to impart more corn flavor.
Then, remove the corn cobs with tongs and scrape them with a wooden spoon.
Add the cut corn kernels and the puree to the soup pot and bring back to a simmer.
Stir in the chicken and hot sauce. Simmer the soup for about 20 minutes.
Stir in the cream and the parsley. (Don’t allow soup to boil after the cream is added.)
Taste the soup and add more salt if desired.
Serve soup with a sprinkling of the reserved bacon and some parsley.
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