I don't especially like running out for lunch. The heat index has been miserable lately so getting in the car isn't enjoyable. Yesterday on the way home the heat index was 105 F - yikes! Eating a hearty chowder in the A/C is fine with me.
This was very easy to prepare and gave us a couple of lunches and one starter course.
Vineyard Chicken and Corn Chowder
4 ounces of bacon, chopped (I didn't use it)
1 large onion, chopped
3 celery stalks, thinly sliced
3 cups water
1 1/2 pounds chicken (I used rotisserie)
salt, to your taste
about 4 cups chopped peeled potatoes
3 cups fresh corn, or frozen corn. (I used fresh)
1 1/2 cups half-n-half
2 teaspoons sage
Cook bacon in large heavy pot or Dutch Oven for about 15 minutes. Drain and reserve drippings in the pot. I just skipped to melting butter and then adding the onion and celery.
If you are using raw chicken add it to the pot with the celery and onion, then add the water and salt. Cook 30 minutes until the chicken is done.
Add potatoes, cover and cook over medium heat until tender, about 15 minutes. If you are using rotisserie chicken just toss the chopped pieces in the pot. (If you have cooked a chicken then start shredding it and add in the pot.)
Add corn, half-n-half and sage. Stir in reserved bacon if you used it.
Linking up with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday. Check out her Cold Cucumber Soup with Yogurt HERE