Winter in Cape Town is a little chilly. And by that I mean like 63 degrees. If we had a 63 degree day in Portland in winter, people would be out in shorts and t-shirts. This truly, absolutely happened every remotely sunny day at the University of Oregon. Today when I was on my way to the gym in running pants and a zip up sweatshirt, a woman asked me why I wasn’t freezing- she was dressed in a wool peacoat, a scarf, and hat. It’s pretty entertaining.

I’m still going to whine like crazy about how cold our flat is, though. Our space heater broke yesterday and I didn’t move from my bundle of blankets except to refill my wine glass.

Anyways, mildly chilly days like these call for soup and homemade bread, if you ask me. This time, my great love of chowders won out once again.

This one isn’t healthified, but it doesn’t carry too hefty of a calorie punch. And it’s really good.

Like bacon and cheese and chicken and corn and all sorts of wonderful things good. Oh, and bread is really important. Grab a baguette from the store or whip it up yourself, but definitely make sure to get yourself some bread!

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Chicken and Corn Chowder

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 4 -6 Servings

Ingredients
 

  • 6 strips bacon
  • 3 potatoes, peeled and cubed
  • 3 stalks celery, roughly chopped
  • 1 onion, roughly chopped
  • 1 tsp minced garlic
  • 5 cups chicken stock
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/4-1/2 tsp cayenne pepper, depending on how hot you want it
  • 2 cups heavy cream
  • 1 cup cooked, shredded chicken
  • 1 cup frozen or canned corn
  • 1 1/2 cups shredded cheddar cheese
  • Shredded cheddar cheese and parsley for topping

Instructions
 

  • In a large stock pot, cook the bacon over medium heat. Set bacon aside to paper towel lined plate. Drain off all but 1 tbsp of the bacon fat.
  • Saute potatoes, celery, onion, and garlic in bacon fat over medium heat until onions are starting to turn translucent.
  • Add chicken stock, black pepper, salt, paprika, and cayenne pepper to the stock pot. Bring to a boil and reduce heat to medium. Cover and let cook for 12-15 minutes, until potatoes are fork tender. Puree in batches in a blender or using an immersion blender.
  • Add heavy cream, shredded chicken, and corn to the soup over medium-low heat. Cook until heated through. Reduce heat to low and add cheddar cheese. Cook until cheese is completely melted.
  • Crumble bacon and add all but one tablespoon to soup. Top with remaining bacon, cheddar cheese, and parsley for serving.
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.