To me, fall means squash & soup.
So, today I’m sharing with you the grossest soup recipe ever. Or at least I think it is gross.
Well actually, my brother & I determined in elementary school that this soup was disgusting & therefore we were never! eating it! again!
I realize now, that our family & friends love it and request it when they come over and that I like every single thing in it, but, alas, I must hold firm to my declaration that it is SOOO GROSSSSS (said in a whiny 8 year old voice) and abstain.
However, that doesn’t mean you can’t make it and love it and hopefully your kids are not as bratty as I was. You can make this in a crock pot as directed or stove top, whichever you prefer.
Chicken Corn Chowder
- 2 tbsp butter
- 1 large onion chopped
- 2-3 garlic cloves minced
- 2 tbsp flour
- 12 oz corn, fresh or frozen
- 1 1/3 cup chicken stock
- 1/4 cup chopped fresh parsley
- 2 cups half and half
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp diced oregano
- 1 jalapeno chili chopped (seeded)
- 1 chopped red pepper
- 2 boneless chicken breasts
- 1-2 cups shredded Cheddar and Jack Cheese
- 1 cup chopped tomatoes
- 1 avocado diced
- 6 slices cooked bacon, crumbled
Turn crock pot on high. Melt butter in skillet and saute onion and garlic until soft. Add chicken breasts and cook until brown on both sides. Remove chicken from the pan and shred it, then set aside. Sprinkle in flour, stir and cook until bubbly. Transfer to either your crock pot or a large stock pot on the stove.
Stir in stock, corn, salt, pepper, oregano, half of the fresh parsley and chopped peppers. Remove half of mixture and process in blender or food processor about 1-2 minutes or use an immersion blender in the stock/crock pot and blend until for 45 seconds. If you used a regular blender, pour the blended mixture back into pot. Turn the heat down to low, and add shredded chicken. Cook at least 2-3 hours, over low heat, stirring occasionally.
30 minutes before serving turn up heat until chowder is bubbling. Add half and half and remaining parsley. Place desired toppings in bowls and ladle chowder over top. You may need to bring it back up to temperature before serving if your half and half was particularly cold! Serve with chips and salsa!
Daisy is a lawyer married to a lawyer (insert lawyer jokes here) living in a small condo in a big city with a new baby and beagle. She breaks up the legal-speak by blogging about life in Chicago, which is filled with escapades of urban living. In the summer she enjoys patio dining and in the winter wonders what she was thinking when she moved here. You can read more from Daisy on her blog, Just Daisy.