Soups are starting to take over as we roll into the holidays! This chowder is sweet, creamy, salty and comforting!! I used creamed corn and cooked the veggies in bacon grease! To die for! There are many toppings to use for this, aside from sweet mini cornbread muffins! You will love this recipe!
Here's how I made it!
1 ½ chicken breasts cooked and chopped into small chunks
6 slices of bacon (cut in half)
4 Tbs butter
1 medium onion chopped
1 medium red bell pepper chopped
6 large garlic cloves chopped
1 tsp dried parsley
1 tsp garlic powder
4 Tbs of corn starch mixed with water
3 c whole milk
½ c chicken stock (to thin out if your soup gets too thick)
Salt and Pepper to taste
12 tiny red potatoes (3 c chopped - ½ inch pieces)
1 (15 oz) can creamed corn
Few dashes of hot sauce
Shredded Colby Jack Cheese
First preheat oven to 400 degrees.
Season your chicken with salt, pepper, garlic powder and red pepper flakes.
Bake until done, about 30 minutes, let cool and cut into small chunks, set aside while you get your soup ready.
To start cook bacon until crisp then place on a paper towel to drain.
Using all the bacon fat, over medium heat, add in the butter and onions and cook until translucent.
Next add in chopped red bell pepper, garlic, parsley and garlic powder. Cook until red bell pepper starts to lose a bit of it’s color, not as vibrant.
Mix together corn starch with water until the clumps are gone then add to your onion mixture.
Pour in the milk 1 cup at a time mixing well after each. Continue stirring until soup starts to thicken.
Add in the potatoes and corn and let cook for about 20 minutes until potatoes are done.
Add in the chicken and salt and pepper to taste, adjust however you need to until it’s perfect.
Add a few dashes of hot sauce for some kick! And you have your soup!!
Top with whatever you want! A few suggestions are above, ENJOY!
*Tip if your soup happens to get too thick, add a bit of chicken stock to loosen up
Cook time: 40 minutes