That yummy goodness which you see in the bowl is my friend Susan's Chicken Corn Chowder or what I sometimes like to call "heaven-in-a-bowl". (I think the formal name for it may be Illinois Prairie Corn Chowder but Chicken Corn Chowder just rolls off the tongue a little easier.) And tonight, we had some. With every warm, delectable spoonful, I imagine her cutting, chopping, and slaving away just to bless is with this savory goodness. It's one of the yummiest soups I've ever had and that's why I'm sharing it here. Whenever I make this soup for folks I'm always asked for the recipe. One day, hopefully in the not-so-distant-future when she has her own blog, Susan can post the recipe there and receive her due credit. Until that day, however, I get to share the love.......
CHICKEN CORN CHOWDER
2 chicken breasts
1 cup diced carrots
2 cups heavy cream
1 onion, diced
1/2 cup uncooked rice
3 potatoes, peeled and diced
1/2 t. dried red pepper (or more if you like a lot of zing)
2 chicken bouillon cubes
2 cans cream of chicken soup
2 cans sweet corn
2 T parsley
1 Bay Leaf
salt and pepper
Cook and dice the chicken. Add water to cream of chicken soup until you have 8 cups; bring to a boil and add bouillon cubes. Add potatoes, carrots, onion, corn, red pepper and parsley, bay leaf, and rice to boiling mixture. Let simmer for 30 minutes covered. Add 2 cups heavy cream and heat on low, uncovered for about 15 minutes. Add chicken. Add salt and pepper to taste.
This soup is even better leftover. It's a good thing, too, because we've got plenty left for tomorrow and I hear snow's coming our way! Thanks, Susan!!
