Ingredients
-
2
-
2
-
4
-
1
-
1/4
-
1/2
-
1
-
1/2
-
1
-
2
-
1 1/2
-
4
-
1
-
1
-
1
Directions
Chicken Corn Chowder with Roasted Red Peppers, The flavor of the roasted red peppers really makes this recipe This is a dish that everybody loves Served with some warm, crusty bread there’s nothing like it on a wintry day , Sounds great Can I make this soup in the crock pot?
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Steps
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1
Done
|
In a Dutch Over, Fry Bacon Crisp. |
|
2
Done
|
Remove from Dutch Oven, Crumble Bacon and Set Aside. |
|
3
Done
|
Pour Off Bacon Fat, Add 1 Tbs Vegetable Oil, Saute Onions, Celery and Garlic Over Low/Medium Heat For 3 or 4 Minutes. |
|
4
Done
|
Onions and Celery Should Still Have Some Crunch. |
|
5
Done
|
Add 4 Cups of Chicken Stock, Bay Leaf, Parsley, Sage and Diced Potatoes. |
|
6
Done
|
Simmer Low Until Potatoes Are Just Tender and Remove Bay Leaf. |
|
7
Done
|
Add Chicken,Corn, Bacon, Cayenne and Roasted Red Pepper. |
|
8
Done
|
Bring Back to a Simmer and Remove from Heat. |
|
9
Done
|
Stir the Half and Half. |
|
10
Done
|
Add Salt and Pepper to Taste. |
|
11
Done
|
Return to Heat to Warm, Do not Boil, Stir in Butter and It's Ready to Serve. |
|
12
Done
|
Hint: We Cook Chicken Leg Quarters (as We Think Dark Meat Works Best in This Recipe) in a Crock Pot Until Tender. |
|
13
Done
|
We Pull Off the Meat to Use in Chowder. |
|
14
Done
|
We Defat This Stock to Use as Part of the Chicken Stock Needed For the Chowder. |
