Chicken Corn Chowder

I don't know about you, but I get tired of eating the same thing over and over again.  I like to shake things up a little bit to keep my meals interesting.  Substituting chicken corn chowder for my standard clam chowder does just that.  I think you'll really like this one!

8 oz bacon, chopped

1/2 cup butter

1 small carrot, diced

1 stalk celery, diced

1 small white onion, diced

2 cloves garlic, minced

1/2 cup flour

3 cups corn (frozen kernels)

2 cups potatoes, peeled and diced

4 cups chicken broth

2 cups whole milk

1/2 cup Half and Half

2 cups chicken, cooked and shredded

Salt and pepper to taste

Parsley, chopped (optional for garnish)

In a large stockpot or Dutch oven over high heat, cook the bacon pieces, stirring occasionally, until quite crispy, about 6 - 7 minutes.  Once the oil begins to form, turn the heat down to medium.

Once all of the bacon is cooked to a nice crisp, transfer it to a paper-towel lined plate.

Drain the stockpot of excess grease, reserving about 1 Tbsp and any browned bits at the bottom.  

Using the same pot over medium-high heat, melt the butter.  Add the carrot, celery and onion and cook until tender and just starting to brown, about 5 - 10 minutes.  Stir occasionally.  

Add the garlic, stirring, and allow to cook until fragrant, about 1 minute. 

Sprinkle the flour over the mixture and allow to cook, stirring frequently, until truly golden, about 2 - 3 minutes.  Reduce the heat as needed to prevent burning.  Cook until the flour smells nutty.

Add the corn, potatoes, and the chicken broth, stirring well and scraping the bottom of the pan to release anything that may have stuck.  

Cook over medium-high heat and bring the mixture to a boil.  

Cook until the potatoes are tender, about 15 - 20 minutes.  

If desired, use an immersion blender to blend about half of the soup, or transfer half of the mixture to a blender and pulse a few times.

Reduce the heat to low, add the milk, Half & Half, chicken, and salt and pepper.  Cook just long enough to heat through. 

Serve immediately.  Enjoy!  It's perfect for a cold night's dinner.