Chicken and Corn Chowder with Roasted Potato
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 cup heavy cream
- freshly ground black pepper
- 1/2 tsp. salt
- 1 can cream style corn
- 1 lb baby red potatoes cut into 1/2 inch cubes
- 1 large onion diced (i used pearl onions)
- 2-3 tablespoons olive oil
- 4 slices bacon (optional for garnish)
- 2 quarts (1900ml) chicken stock
- 3 cups cooked shredded chicken (i used rotisserie chicken
- 1 can whole sweet corn
- 1 tbsp. fresh thyme (plus some for garnish)
- 1 tsp. salt plus more to taste
- Carbohydrate 15.178092639594 g
- Cholesterol 27.1716667012886 mg
- Fat 7.67876695379489 g
- Fiber 0.988659760528141 g
- Protein 1.81457291718473 g
- Saturated Fat 4.62114195026497 g
- Serving Size 1 1 -8 (176g)
- Sodium 236.527611120714 mg
- Sugar 14.1894328790658 g
- Trans Fat 0.405863611593292 g
- Calories 127 calories
Preheat the oven to 375F (C). In a large bowl, toss potatoes, onions, olive oil, salt, and pepper together. Place the mixture on a baking sheet and roast until the skewer goes in side smoothly and the potato skin is crispy, about 30-45 minutes. Remove from the oven and set aside.While the potatoes are roasting, fry the bacon until crisp. Drain the extra oil on paper towels. After the bacon has cooled, chop into small pieces.In a large pot, bring chicken stock to a boil. Add the potatoes, chicken, both cans of corn, and thyme to the broth. Bring it to a boil again and once boiling, skim the scrum and fat from the soup. This is the important key to have nice refined soup, so don’t skip this process. Lower the heat to medium low and simmer for 5 minutes. Keep skimming during this time.Add heavy cream, salt, and pepper to taste, and cook until heated through, about 3 minutes. Serve into bowls and top with bacon and fresh thyme as garnish.
