Ugh. The last 24 hours have SUCKED, weather-wise. It WAS nice early yesterday; temperatures in the 60s and clear. Then the rain moved in and brought with it a bunch of cold, wet, miserable weather. It's the kind of weather that makes me just want to sit around the house in sweatpants.
So, since the weather is yucky, I decided to indulge in some comfort food and make a warm & hearty chowder. This particular chowder comes together pretty quickly, thanks to shortcuts like canned corn and rotisserie chicken. It's thick, creamy, and perfect for enjoying, curled up on the couch in a pair of ratty sweatpants.
Corn & Chicken Chowder
adapted from Buns in my Oven
6 slices of bacon, chopped
4 Yukon Gold potatoes, peeled and cut into bite-sized chunks
2 Tbsp all-purpose flour
3 cups whole milk or half-and-half
2 14.5oz cans chicken broth
2 tsp Old Bay seasoning
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp cayenne pepper
2 cups roasted shredded chicken (use a deli rotisserie chicken!)
2 14.5oz cans kernel corn
2 14.5oz cans creamed corn (sweet-style)
1 4oz can diced green chilies
1 cup grated sharp cheddar
Fry the bacon in a large stock pot until crisp; remove the bacon, reserving the drippings.
With the pot over medium heat, add the potatoes. Slice the white parts of the scallions thinly, reserving the green parts, and add to the pot. Cook for 2-3 minutes.
Sprinkle the flour over the potatoes and scallions; cook, stirring constantly, for 1 minute.
Add the milk, chicken stock, Old Bay, parsley, thyme and cayenne pepper. Stir well and bring to a boil over medium heat, stirring occasionally.
Reduce to a low simmer and cook for 12-15 minutes or until the potatoes are tender. Add the chicken, kernel corn, creamed corn and green chilies. Cook until heated through, then season to taste with salt and pepper.
Garnish with the grated cheddar, reserved bacon, and thinly sliced green scallion.