So it seems that, here in California, we've decided to go directly from summer into winter! I'm all for it! Something about 75 degrees F in November just doesn't seem quite right. So, when the temp dropped just a little bit, I couldn't wait to get in the kitchen and this delicious creamy chowder was the result!
3 - 4 slices Bacon (I cooked these off ahead of time and reserved the pan drippings)
1/4 Red Onion, diced small
1 Carrot , diced small
2 stalks Celery, diced small
3 Yukon Gold Potatoes, diced small
1 - 2 Cups cooked, diced or shredded Chicken meat
1 can of Corn or fresh...cut off the cob
3 Cans Chicken Broth
2 Bay Leaves
Heavy Cream or 1/2 and 1/2
Corn Starch slurry (for thickening, if desired)
Cook off bacon until crisp, set aside for garnish, reserving pan drippings. Saute onion, carrot, celery and minced garlic in the bacon drippings. Add the potatoes, diced or shredded chicken meat, and the drained (or fresh) corn. Stir well.
Add salt and pepper to taste, then add the chicken broth and mix well. Taste and add salt and pepper again if needed. Add the poultry seasoning, onion powder, bay leaves and cream, stir and mix well and simmer until the potatoes are cooked through, about 20 minutes.
To thicken before serving, bring to a gentle boil, and slowly whisk in some cornstarch slurry (1 heaping tbsp corn starch to just enough ice water to make a thick liquid). Whisk in a bit at a time until the desired consistency.
Ladle into soup bowls and garnish with the crispy bacon...Yum! So delicious!