Chicken Corn Chwder

When it's a little chilly out the cook in this house just likes a creamy, warm bowl of soup for dinner.  Sunday dinner usually requires a lot of planning, shopping, and time in the kitchen.  Saturday evening I was just in a soup mood as I was planning our Sunday dinner menu and I felt like I wanted something simple since we just came off of our huge Thanksgiving dinner.  I have used this recipe before that I got out of the Southern Living Magazine a few years back and it's always a hit.  It actually calls for Imitation Crab instead of the chicken, but I tweeked it and used chicken.  I thought I was doing Easton a favor by using chicken but he informed me yesterday that he loves crab in his soup.  So there you have it....we'll be using crab next time and it's gonna be a game changer!

Corn and Crab (Chicken) Chowder

Warm Homemade Dinner Rolls

Spinach Salad

Corn and Chicken Chowder

6 bacon slices

2 celery ribs

1 medium-size green bell pepper, diced

1 medium onion, diced (I used 1 tsp onion powder)

1 jalapeno pepper, seeded and diced (This soup had some kick, I would probably use 3/4 next time)

1 32 ounce container chicken broth

3 TBSP flour

3 C fresh corn kernels (6 ears)  I used frozen.

1 lb fresh lump crabmeat, drained....or chicken

1 C cream

1/4 C chopped fresh cilantro

1/2 tsp salt

1/4 tsp pepper (I used 1/8)

1.  Cook bacon in a large pan over medium heat until crisp.  Remove bacon.  Reserve 2 TBSP bacon drippings in Dutch oven.  Crumble bacon.  Set aside.

2.  Saute celery, pepper, onion, and jalapeno in bacon drippings 5 to 6 minutes or until tender.

3.  Whisk together broth and flour until smooth.  Add to celery mixture.  Stir in corn.  Bring to boil, reduce heat, simmer 30 minutes stirring occasionally.  Then gently stir in crabmeat or chicken and cream, cilantro, salt, and pepper.  Cook 4 to 5 minutes or until heated.

4.  Stir warm with crumbled bacon.