Chicken, Bacon and Corn Chowder
A hearty summer soup that deserves main course status.
Servings: 6 People
- 1 tablespoon olive oil
- 2 carrots peeled and finely diced
- 1 red pepper cored seeded and finely diced
- 2 stalks celery thinly sliced
- 2 shallots minced
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 8 ears corn
- ⅔ cup heavy cream
- 3 cups chicken broth
- 2 to 2 ½ cups shredded cooked chicken
- 2 tablespoons minced fresh thyme leaves
- ¼ cup crumbled cooked bacon
- Minced scallions or cilantro or parsley to serve, optional
In a large soup pot or Dutch oven, heat the olive oil over medium high heat. Add the carrots, pepper, celery and shallots, season with salt and pepper, and sauté for about 5 minutes until everything is fairly tender.
Meanwhile, remove the kernels from the corn, puree about 1 ½ cups of the kernels in a food processor or blender with the cream. Add the chicken broth to the pot and bring to a simmer. Stir in the remaining corn kernels, the pureed corn and cream mixture, shredded chicken, and thyme, return the mixture to a simmer, adjust the heat, and simmer for a few minutes until the corn is crisp tender and just cooked. Taste and adjust seasonings as needed.
Ladle the soup into bowls and top with the bacon, scallion, cilantro and/or parsley as desired.
Calories: 365kcal | Carbohydrates: 29g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 600mg | Potassium: 750mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4800IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 2mg