Chicken Corn Chowder
Serves 8-10
3 sticks (1 1/2 cups) butter or margarine
1/2 pound bacon, diced into small pieces
5 pounds Russet potatoes, peeled and diced into 1-inch pieces
4 chicken bullion cubes
1/2 Tablespoon black pepper
2 pounds chicken breasts, cooked and cut into 1-inch pieces
1 1/2 pounds frozen corn
1 bunch green onion, thinly sliced
3 1/2 cups water
1 Tablespoon cornstarch
1 1/2 pints heavy whipping cream
shredded cheddar cheese, for topping
In a large pot, melt the butter over medium heat. Add the bacon pieces and cook for about 5 minutes. Add the diced potatoes, chicken bullion and black pepper. Stir and cook mixture until potatoes are semi-translucent; about 15-20 minutes.
Add the cooked chicken pieces, corn and green onion. Stir and cook for another 5-10 minutes or until heated through. In a separate small bowl or measuring cup mix together the water and cornstarch until combined and then pour into the pot. Bring the entire soup mixture to a boil, reduce heat slightly and let simmer about 20 minutes.
Turn off heat and pour in the heavy whipping cream. Stir until cream is combined. Let soup stand about 5 minutes before serving.
Serve in individual bowls with shredded cheese and extra diced green onion.
Lena
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