If you’re near me in Chicago you know for over a week now it’s just been rough.
The snow is relentless. The temps are painful. I’m all about cozy pajamas days inside with the kids, but after awhile you start to go just a little crazy. Let me rephrase that. The option of slamming your head into a wall doesn’t sound all that bad.
It was day 5 (or 6 – who knows, I’ve lost count) of being stuck again inside with either a sick kiddo and/or bad weather. It was time to bring out the big guns. When your big outing of the day is
walking running to the mail box while being slapped with icy cold wind, sometimes you just need a hug. I texted my girl friend the other day that the idea to leave my home and fill up my tank with gas was exciting to me. My goodness. Let this chicken corn chowder recipe fix all that.
It doesn’t cure the flu – or chicken pox (???) – or magically bring on 40, heck I’ll even take 30 degree temps, but what it does do is (briefly) warm you from the inside out. It doesn’t get better than chicken corn chowder in a bread bowl on a chilly night, does it? Bonus that this one comes together beautifully and tastes almost good enough to make you forgot that tomorrow’s high is -17. Almost.
- 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
- 6 slices bacon, chopped
- 8 scallions
- 3 Idaho potatoes
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 4 ounce can chopped green chiles
- 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
- Salt and pepper, to taste
- handful of grated cheddar, for garnish
- In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
- Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
- Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife.
- Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes.
- Garnish with scallion greens, bacon, and cheddar cheese.