I’ve made this soup two different times now, and it is delicious!! The first time I made it was for a potluck, and I had several people ask for the recipe (the ultimate potluck compliment!). AND, it’s really pretty easy! I used a rotisserie chicken, as suggested, which made it even easier. I made it in the middle of winter, so I used canned corn, but I’m sure it would be even yummier with fresh corn off the cob. The green chili and cayenne powder give it a nice kick – not too spicy (and you can decide how much of a kick to give it by how much cayenne you put in), but enough to make it a little something different. It’s creamy and full of flavor. Serve it up with a salad and some crusty bread, and you’ve got a great meal!
- 1-30 ounce can corn, drained
- 1-15 ounce can cream corn (you can use 6 ears of fresh corn in place of all the canned corn)
- 6 slices bacon, chopped
- 1 bunch scallions
- 3 medium potatoes (I used Russet potatoes)
- 2 tablespoons all-purpose flour
- 3 cups milk
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 4 oz can chopped green chiles
- 2 cups roasted chicken, shredded (I used a Rotisserie chicken)
- Salt and pepper, to taste
- Grated cheddar, for garnish
- In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
- Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
- Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish individual bowls with scallion greens, bacon, and cheddar cheese.
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