I know, you’re thinking another soup recipe? But, other than the chili i made a few weeks ago, this is the first soup/chowder I’ve made this fall! (does chili even count as a soup/chowder?? it’s like it is it’s own catergory….)
But, I MUST share this soup recipe with you. I have been hearing its’ praises sung for several weeks now. Mainly from my mom (hi mom).
I mean, I’d never even tasted this soup and I knew it was going to be a favorite of mine. Makes a big pot to last for days and days (or, if you don’t eat like I do, you could freeze some for future meals!) Is decently healthy – I’m sure you could cut out the cream and it’d still be delicious. ( maybe cream doesn’t seem unhealthy to you, to me it screams fat which screams it’s-all-going-to-stick-to-my-thighs….)
Of course, being the special type that I am, I tweaked the recipe a bit. But, if you don’t have any food allergies and eat regular bacon, you’re home free.
A friend of my brother and sister in law’s made this as a meal for them after they had their adorable daughter (whose hair is turning red! hehe!) and they were nice enough to share some with my mom, who then had to have the recipe… who then wrote the recipe down for me. So, thanks brother and sister in law for having a cute little girl and getting meals delivered to your home =)
So, on to the recipe!!!
Southwest Corn Chowder
5 Strips Bacon (I used turkey)
1/2 to 3/4 large yellow onion – finely diced
3 celery stalks – diced
2 bags of 16oz frozen corn
6 potatoes, cut in small cubes (peel if you want)
4 chicken breasts – cubed
2 cloves garlic – minced
1/2 cube butter
1/2 c flour
1 pint coconut milk (or cream)
2 TBSP chili powder
8 c Chicken broth or stock
In your largest pot, brown bacon. i wish i would have chopped mine up before i cooked it so i didn’t have to pull it out of the pan and wait for it to cool, then cut.. anyway. brown bacon. add onion, celery and garlic. cook until onion is done, then add chili powder and potatoes.
In separate pan, cook chicken. Add dash of chili pepper. Add cooked chicken and corn to vegetable mixture. Then add butter. Stir until melted, then add flour and continue stirring.
Slowly stir in chicken broth. ( i only had 5 1/2 cups of chicken broth, which was okay, because my pan was full. so no worries if you’re short on this!)
When potatoes are cooked, finish by stirring in coconut milk and salt and pepper. (i didn’t use a full pint of coconut milk, i just poured one can – which is about 13 oz – into the soup)
(hopefully I’ll be able to start getting better food pictures. for now though, just appreciate the fact that I not only thought to take some, but that I waited to eat long enough to actually take them. )
What are your favorite fall soups/chowders??