Chicken Corn Chowder

The recipe is from this Soup Magazine that I bought last year. . .

It's actually called Potato and Bacon Chowder, but because I like chicken corn chowder I thought I would follow the recipe but add the corn and chicken at the end (corn chowder usually has potatoes in it anyway!) and it came out yummy! Here's the recipe the way I did it...

What you'll need:
2 medium potatoes
8 slices of bacon
2 stalks of celery
1 cup of onion
1 (14oz) can of corn
2 cups of chopped rotisserie chicken

1 (14oz) can chicken broth
1 can condensed chicken soup
1 and 3/4 cups of milk
1 cup of sour cream

First peel and chop the potatoes in to bite size pieces, boil in water until tender then drain.

While the potatoes are boiling I then slice the bacon in to small pieces and saute that in my cast iron pan (you can use any skillet).

When the bacon is cooked remove with a slotted spoon and drain on paper towels, then cook the 2 celery stalks and the chopped onion in the bacon fat!

While the onion and celery are cooking I then add my 'soupy' ingredients (chicken stock, chicken soup, milk and sour cream) to another larger skillet and start heating that up . . . .

Give this a gentle whisk to mix everything together. Then I add in the potatoes, the drained bacon, and drained celery and onions. . . .


At this point everything is hot (don't boil the soup) but I let this simmer for 30 minutes on very low because the celery is usually still a little firm (I like it soft in soup).

We had this soup last weekend on my birthday with crusty white bread, and garlic bread. It was something I could do ahead of time then just transfer to the crock pot to keep hot :-)

I've never made a chowder before but this turned out better than any canned ones I've had. Give it a try - it's super yummy!