Chicken Corn Chowder

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Chicken Corn Chowder

Yield 6

Prep time

10 Hour

Cook time

50 Hour

Total time

60 Hour

Ingredients

• 4 ears of fresh corn (or 1 bag frozen corn)
• 4 slices of bacon
• 1 tablespoon diced onion
• 1 teaspoon chopped garlic
• 1 peeled and diced potato
• 4 cups chicken stock
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 chicken breast
• Salt, pepper, hot sauce to taste

Instructions

1. Cook chicken breast (either boiling or pan frying) until it reaches 165°F and set aside
2. Dice slices of bacon and saute in dutch oven until crisp. Reserve 1 tablespoon of fat and discard the rest
3. Add onion and garlic to pan and saute until transparent
4. Add corn, potato and chicken stock to pan and bring to simmer
5. Melt butter in saute pan over medium heat
6. Add flour to butter, cooking until flour has dissolved and mixture has thickened; let cool
7. Add cooled butter/flour mixture to simmering brother, whisking as you add
8. Simmer soup for 30-40 minutes, stirring often
9. Add cream and pulled chicken to soup and let simmer for another 10-15 minutes
10. Add salt, pepper and hot sauce to taste
11. Ladle into bowls and top with bacon; Enjoy!

https://www.mleichcooking.com/blog/chicken-corn-chowder