Maybe it is the chilly Seattle weather, but I have been making soups like it is going out of style.  One recipe that I made, makes my husband’s top 10 list.  It is the Chicken Bacon Corn Chowder.  I just laugh because we make this at least once every other week, it is that delicious!  I am not just tooting my own horn, see for yourself.  This recipe was adapted from Food Network’s Chicken and Corn Chowder.

Directions

• In a stock pot, combine onions, frozen corn, bacon and chicken.  Cook until the onions are translucent in color.
• Add 4 chicken bullion cubes to the pot and 32 oz of water or 32 oz of chicken broth.
• Add diced potatoes.
• Boil for about 20 minutes, making sure the potatoes are super soft and falling apart.
• Once the potatoes are ready to go, turn the heat on simmer and pour in 8 oz of heavy cream.
• Season with salt and pepper to taste.
• Serve with some green onions, jalepeno or cheese to add as a topping.

Shopping List:

• 2 lbs chicken
• 1/2 pound thick bacon, diced
• 2 medium russet potatoes, peeled and diced
• 1 – 8oz bag of frozen corn
• 8oz of heavy cream
• 1 onion, chopped
• 2 cloves of minced garlic
• Kosher salt
• Ground black pepper

Happy New Years!  Be well and take good care mamas!