goodness, another snow day. connecticut got walloped by another storm. the accumulations varied by towns and mine supposedly received 7.5 inches but it looks like a lot more… one town even had 16 inches! waiting for word on whether there is a delay or cancellation tomorrow.
luckily, my snow day coincided with dennis’s day off so our family of 3 got some great quality time today 🙂 i remarked the other day to dennis that i should make corn chowder soon and i made it for dinner tonight. this recipe contains green chiles which gives it a nice kick – perfect for those cold, wintry nights. i paired the soup with french bread. I gotta have my carbs.
chicken corn chowder recipe
(makes 6-8 servings)
*6 strips of bacon, cooked and crumbled
1 medium onion, diced
3 russet potatoes, peeled and cubed
3 Tablespoons flour
2 cups chicken broth
**3 cups milk
1 (16 ounce) bag frozen corn kernels
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 (4 ounce) can green chiles
2 cups cooked, shredded chicken
Salt and pepper, to taste
*I only made 4 bacon strips but I think they were sufficient
**Since I don’t drink milk, I used almond milk instead. Still delicious, but regular milk will probably make it creamier
In a large pot, add all ingredients (except the bacon) and bring to a boil. Let simmer on low heat for 15-20 minutes or until potatoes are cooked through. Ladle into bowls and sprinkle crumbled bacon pieces on top. Serve and enjoy!