Corn and Chicken Chowder

Yet, another Pinterest recipe. This hearty and tasty soup came from Buns in My Oven. This is a very yummy soup, and I would like to try some of her other recipes too. Like most soups, I think this one was even better the next day. Better hurry up and try this one before it gets too warm outside!

Ingredients:

6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)

6 slices bacon, chopped

8 scallions

3 medium potatoes (I use Idaho potatoes)

2 tablespoons all-purpose flour

3 cups whole milk

2 cups chicken stock

2 teaspoons Old Bay seasoning

1 teaspoon dried parsley flakes

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 small can (4 ounces, I believe) chopped green chiles

2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)

Salt and pepper, to taste

handful of grated cheddar, for garnish

Directions:

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles.

Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.