I’m always a little sad when summer comes to an end but only for a moment because I quickly realize that it’s soup season!  Soup is one of my favourite comfort foods but I also love it because it’s wonderful on the budget, for meal planning, and for sending in my daughter’s school lunch!  I make soup in big batches all winter long and it keeps our bellies warm and happy.

My family loves Chicken Corn Chowder. It’s a simple and inexpensive soup to prepare that’s great for putting together for a quick weeknight dinner. It freezes well too.  This is a really easy recipe and it uses ingredients you normally have in your pantry.  If you want to have leftovers – double it.

Because this recipe is so simple, get creative and add other things you have on hand like fresh herbs, cheese, jalapenos or croutons!

  • c
    1 large (or two small)
    chicken breasts – diced
  • c
    1 large
    onion
  • c
    4 or 5
    pieces of bacon – diced
  • c
    2 cups
    milk
  • c
    2 cups
    water
  • c
    2 x 398 cans
    cream style corn
  • c
    1 large
    potato – grated
  • c
    -
    Salt and pepper to taste
  • Directions
    • 1
      In a large pot, sauté bacon until crisp.  Remove it from the pot leaving the drippings behind and set aside on some paper towel.  Add your chicken and onion to the bacon fat and sauté until onion is translucent and chicken is about half of the way cooked through.  Add in the water, milk, corn and potato and bring to a simmer.  Allow soup to simmer until chicken is cooked through and potato starts to break down – this is what will thicken the soup. I let mine go about 30 min. If the soup becomes too thick, add more water.  If it is too watery, allow to simmer and reduce a little until the consistency is to your liking.  Season with salt and pepper to taste. Garnish with crisp bacon bits.
    Tips
    • 1
      Use leftover chicken if you have it on hand from a previous dinner.  Just add cooked leftover chicken to the soup after the onion has softened.

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