Chicken Corn Chowder

A new soup I’ve been working on is my Chicken Corn Chowder. This soup really does the trick on a cold day paired with toasty french bread and butter.  From what everyone’s saying, this winter is going to be a cold, long one so you better stock-up on soups.

I start making soups and chili to freeze in October, so our family always has something nutritious and homemade to eat around the house.  This comes in handy with a young family on the go, like ours.

Cook your soups and chili, cool, and then simply place in freezer bags.  Freeze flat for easy stacking in your deep freezer and be sure to label your bags with the type of food and when you made it.

Happy Soup Making!

Chicken Corn Chowder
2 large chicken breasts, cooked and chopped (season the chicken before cooking)
1 cup of red onion, chopped
1/4 tsp jalapeno, mined
6 cups of new potatoes, diced
5 cups water
1/2 stick butter
1 tsp thyme
6 slices of cooked bacon, crumbled
2 cloves garlic
Sprinkle of crushed red pepper
2 bay leaves
2 cans evaporated milk
2 cans of creamed corn
Salt and pepper to taste
Chopped green onions to garnish
1 cup shredded white cheddar cheese

Chopped parsley

In a large pot add butter and saute onions  and jalapeño for 2 minutes, add garlic and cook an additional minute.   Add potatoes and water and cook until the potatoes are tender. Add the rest of the ingredients and reheat to a slight boil and continue cooking for 15 minutes. Top with green onions and shredded white cheddar cheese.