Chicken And Corn Chowder

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

Poultry, Soups

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,

stirring regularly.

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

are tender.

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.

Notes:  ©WHStoneman

** Exported from Now You're Cooking! v5.92 **

Flower Pot Dinner Rolls