Chicken Corn Chowder

Hmmm hungry for a hearty bowl of chicken corn chowder? Fall is the perfect season to enjoy a bowl of hot creamy chicken corn chowder, and when I went to my local vegetable market, and saw the fresh corn on the cob, I knew exactly what was on the horizon.

I also happen to have some chicken that was needing a recipe to fill. So in a large heavy bottom pot, cook the bacon and keep the fat rendered, remove bacon for later. Add the onions, carrots, celery saute until tender then add the red and green peppers. season with chili powder, salt and pepper. Slowly add the chicken stock and deglaze, being careful to pick all the brown bit on the bottom of the pot. So much of the smokey flavor is picked during this process and makes the chowder so tasty.

Continue to add the stock and re-season with salt and pepper. Add the corn, thyme and Bay leaves and hot sauce. Let simmer for about hour. Add the chicken, stir well and slowly add the half and half until rich and creamy. You can add a quick rue with two tablespoons of flour and two tablespoons of butter in a small sauce pan, cook thoroughly to remove floury taste and add to the the soup. Stirring constantly, bring the soup to a boil, then reduce heat and simmer for a few minutes, you can add some cheese if you like for even more creamy chowder at this point.

I got these wonderfully rustic sourdough bowl breads to pour the chowder into. Cut open the top and pullout the inside to create a bowl for the chowder. Sprinkle the chowder with the bacon bits and garnish with a little chopped parsley or scallions.

Ingredients:

• 1 1/2 cups chicken cooked
• 3- Ears corn on the cob
• 3- Strips Bacon cut into one inch pieces
• 2- Russet or Yukon Potatoes
• 1- Red Pepper
• 1- Green Pepper
• 2- Stalks Celery
• 2- Sticks of Carrots
• 1- Vidalia Onion
• 2- bay leaves
• 1- teaspoon fresh thyme
• 1- teaspoon Rock Salt
• 1- teaspoon Coarse Black Pepper
• 1- teaspoon chili powder
• 1- Pint Half and Half
• 3- Cups Chicken Stock/Broth
• 1/2 teaspoon Hot Sauce
• 2- Tablespoons Flour
• 2- Tablespoons Butter

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