Corn And Chicken Chowder

Name: Corn And Chicken Chowder
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

15 ingredients

1 steps

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

1

{"0":"In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.","2":"Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.","4":"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.","6":"Sprinkle in the flour and cook, stirring constantly, for about 1 minute.","8":"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.","10":"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."}