It’s starting to get cooler. We’re using our ovens more, and craving hearty soups. Soups that are rich and stick to your ribs. When I roast a chicken in the cooler months, I often like to do two. One for dinner, and one for soup! You can use the bones from both for your stock, and the meat of one for the soup. Everything about this soup says warmth and comfort.
1 t Salt
1 1/4 t Onion Powder
1 t Garlic Powder
1 t Thyme
1 t Dry Mustard
1 t Paprika
1 t Marjoram
1 lb Bacon, diced
1 C Celery
3 C Onion
4 lg Potatoes, Diced
1 Clove Garlic
6 C Chicken Stock
4 C Corn
2 C Heavy Cream
Meat from 1 Roasted Chicken
Render your bacon on medium heat.
Add your onions and celery and cook until just tender.
Add your potatoes and spice mixture. Cook for about 15 minutes. Let the potatoes stick to the bottom of the pot. This is a good thing! This is called a fond.
Add your Stock and stir, scraping the bottom. Simmer for 20 minutes, allowing the starch from the potatoes to thicken the soup.
Once it’s started to thicken and the potatoes are just tender, add your corn and heavy cream. Bring back to a slow simmer and fold in your chicken.
Hearty, thick, rich and warming inside and out. This is the start of a long cold season and I love it!
chicken chicken corn chowder chowder corn potato potatoes soup