Corn Chowder Recipe

Columbus Day weekend stretches ahead and I’m happy to say that we’re headed to the Orchard to do all things fall. I’ve learned you just have to take advantage of any sunny crisp fall day because it certainly likes to rain out here!

To me, nothing says fall like a warm chunky chowder. One of my favorite recipes is this Hearty Corn Chowder Soup– you can use leftover chicken!

Hearty Chicken Corn Chowder

What you’ll need…
2 pounds leftover roast chicken, cut into small cubes
4 ounces cooked bacon, diced
1 large onion, chopped
4 cups (1 pound) corn kernels, frozen
2 large potatoes, diced
2 Tablespoons thyme, fresh
1/4 cup flour
6 cups chicken stock/broth
1 can creamed corn
1 cup heavy cream
1/4 pound cheddar cheese, grated

Get started…
1.  In a large pot, cook bacon over medium-low heat, until crisp. Remove bacon and reserve fat in pan.
2.  Add onions to bacon fat and saute until softened. Add frozen corn kernels, potatoes, and thyme. Add flour and stir. Cook about 3 minutes.
3.  Add stock/broth and creamed corn to pot. Bring to boil, then reduce heat and simmer about 30 minutes. Add cream and cheese and stir through. Cook until heated, about 10 minutes.