Chunky Chicken Corn Chowder

Cold, rainy and 68 degrees today.  I know, I know....I'm from Chicago and I should not be whining about 68 degrees.  It was chilly!  But it inspired me.  One of the greatest things, and perhaps one of the only good things about cold weather, is comfort food....especially soup and crock pot meals!  The best soup I have ever tasted was corn chowder from a restaurant that is unfortunately no longer in business.  And I never got the recipe.  The only thing the chef told me was "Don't be afraid to use heavy cream".  And so we shall...

Ingredients:
1 lb chicken breast, boiled
8oz bacon, diced
1-2 yellow onions, depending on the size, diced
3 Tbsp butter
1 cup celery, diced
2 cups red skin potatoes, diced
48oz chicken broth
4 cups frozen corn
1 1/2 tsp thyme
1 tsp of fresh ground black pepper (and more to taste)
2 Tbsp jalapenos, diced and seeded (I like the jar kind--not so spicy)
2 cups shredded cheddar cheese
1 cup heavy cream
Green onions to garnish

Get out your dutch oven!!  Heat your pot on medium and add bacon.  Simmer for a few minutes until the fat starts to release.  Then add your diced onions. 

 

 

Cook over medium heat until onions are translucent.  Add butter and let melt with your onions and bacon.  Then add your celery, and potatoes.  Cook over medium low heat for about 5 minutes, letting all the flavors marry. 

 

 

Add chicken broth and bring to a boil.  While your soup is coming to a boil, dice up your chicken into small pieces.

 

 

Add diced chicken, corn, jalapenos and seasonings (thyme & pepper) to your soup.  Bring back up to a boil.   Slowly stir in cheddar cheese, stirring constantly.  After the cheese is melted and well combined slowly add your heavy cream.  Let simmer for a few minutes and serve!  Garnish with chopped green onions for extra flavor.

 

 

Alternative Ideas

 *Go Low-Carb by omitting the potatoes (Possibly Paleo too!)

 *Give it a smoky flavor by roasting the corn and the jalapenos before adding to the soup