Corn Chowder

This is one of my all-time favorite soups, so I thought I'd sneak it in here while it's still soup weather, depending on the day!  I made it Monday night when it was cold and rainy.  Next time I'm making a double batch because everyone wanted more on Tuesday, but...it was long gone.

I've had this recipe for a long time and it is really long and involved, so I've never made it exactly according to the directions.  Every time I make it I simplify it a little more and I can't tell a difference in the taste, so I'm giving you my easier, quicker, simplified version.  You can thank me later. :)

1/2 gallon chicken stock

1 bag of frozen corn (I like to use petite sweet or petite white)

4 slices of bacon, diced and uncooked (save 1/2 for garnish)

1 T. diced onion 

1 t. chopped garlic 

6 T. flour

6 T. butter, melted

4 oz. diced Yukon Gold potatoes

8 oz. pulled chicken meat

16 oz. heavy cream

1 T. finely chopped cilantro leaves (for garnish)

salt and pepper to taste

Start with your chicken stock, I usually just use water and chicken bullion.  While that's heating up, cook the bacon.  Drain the grease from the pan and put 1/2 the cooked bacon into stock and set the other half aside.  Put the diced onion in the frying pan and saute until transparent.  (I usually just pour some minced onion into the broth instead.)  Pour your bag of frozen corn into the frying pan and brown it slightly in the little bit of grease that is still in the pan.  Add the corn to the broth and add the garlic to the broth, also.  Bring the soup to a low boil.

In the same frying pan you've been using, melt the butter and flour to make the roux.  Let the roux cool while the soup boils on low for 1/2 hour.  Add the cooled roux to the soup while incorporating with a wire whisk.  Now let the soup simmer for an hour, stirring every now and then.  

While the soup simmers, dice the potatoes.  If you don't have Yukon Gold, just use whatever you have.  I usually buy a rotisserie chicken for my chicken meat and it's delicious that way, but the other night I just used canned chicken and it was still really good.  Add the potatoes, chicken, and cream and simmer for another 1/2 hour.  

After putting soup in bowls, top with remaining bacon and cilantro leaves for garnish.  (If you're out of cilantro like I was, dried works but fresh would have been even better!)

Now sit down with a bowl of yummy soup and enjoy all of your hard work!