 | Old Bay is one of my weaknesses. I am a Maryland girl at heart, you can put it in almost anything and it makes it so much better. It is ideally poured over blue crabs, but those aren't always available. This recipe for Corn and Chicken Chowder looked great, but I made quite a few changes. Fresh corn isn't in season, so I opted for frozen instead, but I will be trying this again this summer with fresh corn. There is something so delicious about the liquid from the cob, it tastes like summer. Too bad summer here means 100 degree days, not exactly chowder weather. Miss F refused all potatoes, but C went back for seconds. A huge success! |
6 slices of bacon, chopped
1 10 ounce package of frozen corn
8 scallions, chopped
2 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons flour
3 cups whole milk
3 cups chicken broth
2 small or 1 large russet potato, peeled and diced
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
grated cheddar, for garnish
In a large stock pot, fry the bacon pieces until crisp over medium heat. Remove from the pan, reserving the drippings, set aside. Add the corn, the white portion of the scallions and the chicken, sauté until the scallions are softened, about 2 minutes. Whisk in the flour, constantly whisking for 1 minute. Pour in the milk and chicken broth, whisking until the mixture is smooth. Add the potatoes, Old Bay, parsley, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Serve topped with the bacon, scallion greens and cheddar cheese.
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