Wednesday, November 14, 2012

Chicken Corn Chowder

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There isn't a lot to say about this, except YUM.  It was perfect on a cool fall evening.  I started it at 4:00 and dinner was ready by about 5:30 so it can be done on a weeknight.  I used meat pulled from a Costco rotisserie chicken.  This is going on the regular rotation!

5 slices bacon
2 Tbsp olive oil
2 Tbsp butter
1 large onion, diced
3-4 carrots, chopped
1/4 cup flour
1 Tbsp fresh thyme
1/2 tsp cayenne pepper
1/4 tsp turmeric
6 cups chicken stock
4 cups frozen corn
2 cups cooked, shredded chicken
large handful baby red potatoes
1 cup cream
1 cup shredded cheese
2 Tbsp mascarpone cheese
Salt and pepper to taste

Cook bacon in a porcelain coated dutch oven (or large pot) until crisp, remove to paper towel lined plate and set aside.  Drain fat from pot; add olive oil, butter, carrot and onion and sweat until soft... about 5 minutes.  Add flour, thyme, cayenne and turmeric - cook about 2 minutes.  Add stock, corn, chicken and potatoes.  Bring to a boil and simmer until potatoes are tender, about 10-15 minutes.  Add cream, both cheeses and salt/pepper, cook about 5 minutes over low heat.  Don't cook at too high of a temperature, or for too long, or the cream might 'break'.

This is a slight variation of Cuisine at Home's Cheese and Corn Chowder in the Soups, Stews and Chilies cookbook.

~ Enjoy ~

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