Have you ever had something in the back of your brain that keeps on gnawing at you? When it comes to food I sometime feel like an idiot savant. I can read a recipe and 10 years later it will make a sudden appearance and my thoughts will be consumed by it.
On Thursday, my friend Aislinn texted me about her crazy day (and I mean CRAZY) mine wasn’t much better but at least once we left the funeral/service for our sweet Mommo (Aunt Sara’s wonderful mom) my husband’s only request was Subway. Aislinn, on the other hand, was elbow deep into kids stuff and homemade corn chowder with a recipe sent to her by her man. She forwarded the recipe (because she knew I HAD to check it out) and of course somehow, somewhere in the back of my crazy brain, I knew I had seen that recipe….but not on Miss Paula’s Butter Frenzy Show (she is the Queen of Butter) Nope, I had seen that recipe somewhere else….and it started to kill me that my 43-year-old brain wasn’t making the connection!
Well, it took 3 days but I figured it out! It was in one of my many many many cookbooks. This one was a “traditional southern cooking” given to me by my father in law. Great book! I guess southern is southern regardless of whom shares it with y’all!
So I improvised my own version of corn chowder. Since I had leftover roasted chicken, I decided to make it a double whammy! (yep…a whammy…)
You can find Mrs Deen’s recipe on here: Food Network
I decided to make mine with about 90% less butter! 🙂
4 bacon strips, chopped
4 tablespoons butter
1 medium onion, diced
1 red bell pepper, diced
1 celery stalk, diced
4 tablespoons all-purpose flour
2 cup peeled & diced potatoes
1 1/2 cup chopped roasted chicken
3 cup frozen corn
3 cup low-sodium chicken broth (warm)
2 cup half & half (or 1 cup milk & 1 cup cream)
Splash hot sauce
1/4 teaspoon paprika
1 tablespoon fresh thyme
Salt and Pepper to taste
Chopped jalapeno for serving (optional)
In a large dutch oven sauté your chopped bacon until crispy. Remove to a plate lined with paper towels. Set aside.
Do not drain your bacon fat (unless you have a huge amount) add your butter and melt. Add your red pepper, onion and celery. Cook on medium heat for about 5 minutes until soft. Add your flour and cook for another minute. Add your potatoes, chicken, corn, broth, half & half, hot sauce, fresh thyme and paprika. Gently bring to a soft boil (not a raging inferno please!) and let cook for 10-15 minutes until potatoes are tender.
Serve with crispy bacon and chopped jalapeno, such a wonderful fall dish!
Printer Friendly: Chicken and Corn Chowder
Peace and I only wish I was an idiot savant,