Calling all comfort food enthusiasts! Today, we're diving into a recipe that's been a warm and satisfying staple in my family for over 20 years: Smoky Chicken, Bacon & Corn Chowder. This hearty soup is bursting with flavor, thanks to the perfect combination of Chipotle peppers, savory chicken, crispy bacon, diced red potatoes and pops of sweet corn.
2cupscooked and shredded rotisserie chicken or leftover Thanksgiving turkey
Instructions
In a large soup pot, fry bacon until fat is released. Add onions, celery and peppers; stir until softened. Add flour bit by bit and stir to make a roux. Slowly add broth, whisking out any lumps. Bring soup to a simmer and cook for 30-40 minutes.
Puree half of the corn and add to the soup, along with the diced potatoes. Add the rest of the whole corn kernels and the bay leaf. Simmer until corn and potatoes are tender.
Put cream and milk into a saucepot and cook just until it begins to boil; immediately remove from heat and add to soup. Remove and discard bay leaf. Add shredded chicken or turkey.
Adjust seasonings with salt, white pepper, Worcestershire sauce and enough Chipotle Tabasco sauce to create a desired smoky flavor.
Serve with a few thyme sprigs for garnish. Offer Chipotle Tabasco sauce on the side for those who want a smokier, spicier flavor.
Notes: Freezing the bacon makes it easier to chop. You may use a smaller amount of any type of hot sauce, if desired, or omit completely.
Video
Notes
Notes: Freezing the bacon makes it easier to chop. You may use a smaller amount of any type of hot sauce, if desired, or omit completely.