Spring hasn't arrived but this soup will fit the bill for a cool spring or fall evening. The original recipe features other ingredients, but I tailored the soup for our taste. At the very last minute, I added dried tarragon...since I love tarragon with chicken. To accompany this luscious chowder, I made a batch of Flower Pot Dinner Rolls.
@@@@@ Now You're Cooking! Export Format
Chicken And Corn Chowder
3 strips bacon; chopped
1 1/2 cups onion; diced
1 1/2 cups celery; diced
4 garlic cloves; minced
2 cups Yukon gold potatoes; diced
3 cups corn kernels; fresh or frozen
6 cups chicken stock
14.5 oz diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 pound chicken; cooked, shredded
1/2 cup heavy cream
1/2 cup sliced scallions; for garnish
In a large Dutch oven or soup pot, brown bacon. Remove from grease, drain,
and set aside. Transfer onion, celery, and garlic to pot and saute for 3 to
4 minutes. Add potatoes and corn and continue cooking for 4 to 5 minutes,
Add chicken stock, tomatoes, salt, pepper, and basil to pot and bring to a
boil. Reduce heat, cover, and simmer for 15 to 20 minutes until potatoes
Transfer half of the mixture to a blender or the bowl of a food processor
and process until smooth. If you want a little thicker soup, add two
tablespoons flour to the blender before adding the mixture. Return to pot
and heat until the flour thickens.
Add chicken and cream and simmer for 3 to 4 minutes until shrimp are done.
Adjust salt and pepper if needed.
Ladle soup into bowls and garnish with reserved bacon and scallions.