Chicken Corn Chowder with Bacon and Cheddar

I've always liked corn chowder. There's something about a creamy, hearty, thick soup with bits of bacon and vegetables that is really tasty after a long motorcycle ride. John and I went out today and wound our way along the Sunshine Coast Highway, drinking in views of the ocean in the crisp spring air. Once back home, I whipped this up and we ate it with thick slices of baguette to dip in the sauce. You could fry up a little extra bacon to use as a garnish, but I admit I ate the extra piece. This soup is a great way to use up any leftover chicken or turkey you could have hanging around, as well as home made stock. I didn't have any, so I used pre-made stock and poached a bit of chicken.

Adapted from Spilling the Beans

3 slices bacon, chopped 

1 onion, finely chopped 

1 stalk celery, chopped 

2 Tbsp flour 

1 tsp cumin 

4 cups chicken stock 

1 red skinned potato, diced 

2 cups white beans, rinsed and drained 

12 oz (341 ml) can of corn (or you can use 1 ½ cups of frozen/ fresh corn cut right off some cobs 

1 cup cooked, chopped chicken 

½ cup whipping cream 

1 cup sharp cheddar cheese 

 In a large soup pot, fry up the bacon until crisp. Remove to paper towels and blot. 

 In the same pot using the bacon grease, sauté the onion and celery until tender. Stir in the flour and cumin for about a minute, then add the stock, potato, and beans. Bring to a boil over medium heat and then turn down to medium low and simmer until the potato is tender, about 10-15 minutes. 

Taste your bits of potato to make sure they are as tender as you like. Take the pot off the heat and stir in the cream, bacon, corn, cheese, and chicken. Stir well and put back on the heat to warm through, but don’t let it boil. 

Makes 6 servings