Chicken & Corn Chowder

I must start off by admitting that I totally stole this recipe from the Neely’s (Spicy Corn Chowder) and put my little twist on it.  

My goal was to re-create a yummy "Chicken & Corn Chowder" reminiscent of the chowder I had when I was waiting tables at a small restaurant called Tams Tavern in South Carolina.  The kitchen manager at Tams always made THE BEST soups (among other things), and Chicken & Corn Chowder was one of them.  The wait-staff was forever sneaking bowls of soup (much to the dismay of the owner), but it was so good, how could we resist?  I have such fond memories of working there, and not only did the experience spark my love for food, but many of the friendships I made there have long-lasted over the years.

I like my chowder to be a bit spicier than the Neely's version, so along with the addition of the chicken, I also added a touch more heat.  My 18-month old loves this stuff as well, and he’s been eating it since he was less than a year old.  I would just process a few scoops up for him back when he was younger and he would chow down.  Nowadays, he has chompers so the food processor is out, but we eat this stuff in our household at least once a month no matter the season.

Lastly, I have made a few adjustments to the flour, stock, and bacon quantities.  The addition of more flour and stock is mainly to make room for the chicken, and also, because we like A LOT of this soup (and I foresee it only getting worse as my son grows).  The extra bacon is added not only for the larger quantity of soup servings, but also just because, well, it's bacon. 

Ingredients & Instructions

 

2 Large Chicken Breasts
1 Tbsp. Olive Oil
1 Lb. Thick Sliced Bacon (chopped)
1 Large Onion (chopped)
1 Large Red Bell Pepper (chopped)
4 Cloves of Garlic (minced)
2-3 Jalapenos (seeds and ribs removed/chopped)
2 Russet Potatoes (cubed)
¾ C All-Purpose Flour
8 C. Organic Low-Sodium Chicken Broth
1 C. Heavy Cream
16 Oz Bag Frozen Corn (or you can use fresh of course if it’s on hand)
Bay Leaf
Cayenne Pepper
Cumin
Chili Powder
Salt & Pepper

Preheat oven to 350 degrees.

Coat chicken breasts in olive oil and sprinkle with salt, pepper, cumin, cayenne, and chili powder.  Bake for 30 Minutes.  Once chicken is cooked and cooled enough to handle, pull the breasts using two forks and set aside.

Meanwhile, add bacon to a large stockpot and cook until crisp.  Remove from stockpot and set aside in a paper-towel lined bowl.  Add onions and bell peppers to the bacon grease and sweat until translucent.  FYI, the scent of the peppers and onions added to the bacon grease may just make you think you have died and gone to heaven.  Add in the garlic and jalapeno a cook for another 2 minutes until fragrant.  Sprinkle in the flour and mix with the vegetables for a couple of minutes until the mixture turns blonde and then add in the chicken stock, potatoes, and bay leaf.  At this point I will also add in quite a bit of salt and pepper so that the potatoes will season as they soften.  Simmer for 10 minutes, add in heavy cream, corn, pulled chicken and cayenne (optional).  Simmer a few more minutes and serve topped with bacon pieces with a side of crusty bread.