Creamy chicken potato chowder
- 2 lbs. of white potatoes, cleaned and cut into cubes
- 3 Tbsp all-purpose flour
- 1 qt chicken stock
- ¾ cup half and half
- 2 cups of shredded cheddar cheese
- 1 pound of bacon, cooked crisp
- ½ cup of chives, chopped fine
- 2 cans of golden sweet corn
- 1 rotisserie chicken, pre cooked and shredded
- 1 cup of 2% milk
- Salt and pepper to taste
- In a large soup pot, add your chicken stock, half and half, and milk. Keep on a low heat.
- You can now add the potato cubes, and allow them to simmer until softened. A one inch or less cube is the ideal size, as they will cook quickly.
- While the potatoes are cooking, cook your bacon in another pan, reserving the grease as you do. Set the bacon aside to drain further.
- Mix the grease and the flour into a gravy before adding it to the soup mixture. This is the trick to some really excellent flavor!
- Add the corn, shredded rotisserie chicken, and bacon to the soup pot. Continue to heat on a medium heat so the potatoes continue to cook and the ingredients continue to mingle. Continue stirring so the ingredients to do not stick to the bottom of your pot.
- Add in the two cups of cheese, chopped chives, and salt and pepper to taste. Give the chicken corn chowder a good stir so the ingredients are well mixed.
- You can serve your chicken corn chowder with a topping of additional shredded cheese, chives, and even bacon crumbles. This chowder is even better served the second day, when it has had the chance to sit and the flavors have mixed well.