Last night I took an old recipe and made it infinitely better. The basic chicken and red potato chowder recipe was good, but it was kind of bland. My mom thoughtfully stocked my fridge for me while we were sitting at the hospital with Will, and the barbecue rotisserie chicken she got gave me just the inspiration I needed. This soup of slightly spicy and full of flavor. Matt ate three bowls of it and he didn't even add hot sauce!!
Servings: 6
Difficulty: Easy
Ingredients:
4 strips bacon cut into 1 inch pieces
1 med. onion, diced
2 stalks celery, diced
2 cans chicken broth (or 4 c. water and 4 chicken bouillon cubes)
1 tsp. thyme
1 tsp. parsley
salt and pepper to taste
1/2 tsp. seasoning salt
2 tsp. adobo paste (found in mexican foods section)
1 lb. red potatoes cut into thin slices
2 c. chopped barbecue rotisserie chicken
1 c. frozen corn
2 small tomatoes, diced
1 c. half and half or light cream (or go all out and use heavy cream!)
In large saucepan, cook bacon over med. heat until crispy. Remove and place on paper towel to drain. Cook onion and celery in bacon drippings until soft. Add chicken stock, seasonings, and adobo paste and bring to boil. Add potatoes and cook until tender, about 10-15 minutes. Add corn, chicken and tomatoes and bring to second boil. Reduce heat and stir in half and half. Sprinkle with bacon crumbles before serving. You can also sprinkle some freshly grated monteray jack cheese over the top to make it extra delicious!!!
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