Now here is a fall recipe.
Chock full of fresh veggies and proteins,
this hearty meal (Claire, that one's for you)
was so delicious we were all scraping the bowl.
So, let's do this, shall we?
5 strips thick cut bacon - sliced
1 sweet onion - diced
2 carrots peeled and chopped
2 stalks of celery chopped
2 garlic cloves - minced
1 jalapeno - seeded and finely chopped
1/4 cup all-purpose flour
½ teaspoon chipotle seasoning
¼ teaspoon crushed red pepper flakes
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes - peeled and diced
6-8 ears corn
2 cups cooked and shredded chicken
Salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
1. In your large soup pot, cook bacon over medium high heat until crispy. Remove bacon with a slotted spoon and allow to drain and reserve for garnish.
2. Reduce heat to medium. Add the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft - about 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.
3. Cook vegetables, flour and seasonings for 2 minutes - stirring frequently.
4. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes become soft and the soup is visibly thicker.
4. Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the corn is soft and chicken is heated through - about 10 to 12 minutes.
5. Stir in the parsley. Ladle the soup into bowls and garnish with bacon, green onions, and sour cream.
I served the corn chowder with this Beer Bread recipe.
Soup recipe adapted from