Ingredients
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2 cups cooked chicken (rough chopped)
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2 cups corn, fresh or frozen
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4 slices bacon
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1 cup chopped yellow onion
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1/4 cup chopped celery
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1/2 cup chopped roasted red pepper
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1 teaspoon chopped garlic
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1/2 teaspoon rubbed sage
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1 bay leaf
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2 tablespoons of chopped parsley
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1 1/2 cups of peeled diced raw potatoes
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4 cups chicken stock
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1 cup half-and-half
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1 tablespoon vegetable oil
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1 tablespoon butter
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1 pinch cayenne pepper
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salt and black pepper
Instructions
- In a dutch over, fry bacon crisp.
- Remove from dutch oven, crumble bacon and set aside.
- Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
- Onions and Celery should still have some crunch.
- Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
- Simmer low until potatoes are just tender and Remove bay leaf.
- Add Chicken,corn, bacon, cayenne and roasted red pepper.
- Bring back to a simmer and remove from heat.
- Stir the half and half.
- Add Salt and Pepper to Taste.
- Return to heat to warm, do not boil, stir in butter and it's ready to serve.
- Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
- We pull off the meat to use in chowder.
- We defat this stock to use as part of the chicken stock needed for the chowder.