IOWA CHICKEN CORN CHOWDER
Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed.
Provided by PugGrannie
Categories Chowders
Time 1h15m
Yield 11 cups
Number Of Ingredients 11
Steps:
- In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
- Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
- Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
- Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
- Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
- Stir in cream, parsley, and pepper; simmer 2-3 minutes.
- Taste for seasoning.
- Stir in bacon.
Nutrition Facts : Calories 263.1, Fat 15.8, SaturatedFat 7.2, Cholesterol 60.3, Sodium 669.4, Carbohydrate 18.2, Fiber 2.1, Sugar 2.5, Protein 13.8
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