It’s my birthday week, so it’s only fitting that I share my absolute favorite recipe to cook and eat. Yes, it’s another soup (trust me, more non-soup recipes are coming), but it’s delicious and holds a very special place in my heart.
In the fall of 2004, I was a young newlywed living in our very first home. My grandparents were coming to visit from Austin, and I knew the occasion called for a special meal. My cooking skills were subpar at that time, but my sweet husband had found a recipe for chowder that he thought we might enjoy.
I carefully followed the recipe and proudly served it to my beloved guests that evening. While the soup was a huge hit, the frozen rolls I prepared with it were a total bust. I didn’t realize they needed to be thawed before baking!
Despite that mishap, my grandmother loved this soup so much that she requested it several times in the following years. When she moved into an assisted living facility in Dallas after the death of my precious grandfather, I took her a big batch. When I moved into a new home in 2020, she came to visit, and we shared “our” soup.
Now that she’s gone, I am so grateful for the meals and memories we shared. It’s amazing how food can create such special connections. That’s why I love cooking and sharing these things with you.
Like most soups, this one gets better every day, so be sure to save any leftovers. Instead of serving it with frozen rolls, I usually make a batch of cornbread–boxed Jiffy mix is my family’s favorite.
Chicken Bacon & Corn Chowder
½ lb thick bacon, diced
1 T olive oil
5 stalks celery, diced
2 medium red onions, diced
2 medium russet potatoes or 4 golden potatoes, diced
2 cups frozen or canned sweet corn
2 t fresh thyme, chopped, or 1 t dried thyme
2 T flour (omit if you need gluten-free)
1.5 quarts chicken stock
1 can evaporated milk
2 cups rotisserie chicken, shredded or coarsely chopped
Salt and pepper
Heat bacon and olive oil in large soup pot or Dutch oven over medium heat. Cook until the fat is rendered and the bacon is crispy. Add celery and onions, and reduce heat to medium-low. Cook, stirring occasionally, until vegetables begin to soften about 6 minutes.
Add potatoes, corn, thyme, and a pinch of salt. Sprinkle with flour and stir to coat vegetables. Continue to cook until vegetables are fluffy and soft, about 8 minutes.
Add chicken stock and scrape up any browned bits from the bottom of the pot. Turn up heat to high and bring soup to a boil. Reduce heat to medium and simmer until potatoes pierce easily with a fork (usually 10-12 minutes). Add evaporated milk and chicken. Return soup to a simmer and allow it to thicken for a few minutes. Taste for seasoning and add salt and pepper, as needed.
Enjoy!
Do you have any recipes that feel extra special to you? If so, please share in the comments below or send me an email—thejoyfulhomeblog@gmail.com.
