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Bacon and Chicken Corn Chowder

  • October 13, 2015
bacon-and-chicken-corn-chowder

We just celebrated Thanksgiving in Canada this past weekend and I still feel like I may be in a food coma!

I make the same exact meal for both Thanksgiving and Christmas every year. My kids have grown very attached to the specific recipes and dishes I make and since they don’t get them more than a couple of times a year, they look forward to them so much. I cant imagine the uproar if I switched it up lol.

bacon-and-chicken-corn-chowder

This year our family dinner was capped off with baseball… Blue Jay playoff fever to be exact. Our city and our team, which meant no matter what, the game was going to be on!

bacon-and-chicken-corn-chowder

Thankfully after two previous losses they won that night, phew, my meal wasn’t a loss!

This soup is me holding onto the last of summer’s harvest with the corn but melding it into a recipe that is absolutely meant for fall. This soup seems so simple and plain when you make it but when it’s complete it really turns into this decadent and complex melding of flavours that feels like the perfect combination of Summer and Fall.

bacon-and-chicken-corn-chowder

Feel free to add a little cheddar or even a chopped jalapeno!

Happy Cravings!

Find more recipes like this at nancyscravings.com

Ingredients

  • 5 strips bacon, chopped
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 russet potatoes, peeled and cubed into ½ inch pieces
  • 5 ears corn, husks removed
  • 2 tablespoons flour
  • 3 cups milk
  • 1-1/2 cups vegetable broth
  • 3 Blue Goose Pure Foods Boneless Skinless Chicken Breasts, cooked and chopped
  • Salt/pepper

COOKING INSTRUCTIONS

  1. Place corn on a medium high BBQ for 10 min, turning often to get an even char. Remove form BBQ and cut kernels from the cob. Set aside.
  2. Place bacon in a large saucepan and cook on medium until crispy, Remove bacon to drain on a piece of paper towel.
  3. Add onion and garlic, Sauté until onion is translucent.
  4. Add potatoes and sauté for 3 minutes,
  5. Add flour and stir to coat everything. Add Milk, broth, corn and salt/pepper.
  6. Bring to a boil and lower to a simmer for 30 in or until potatoes are cooked through.
  7. Remove have of soup to a blender a puree. Add back to remaining soup. Season with more salt/pepper to taste.
  8. Serve in bowls or bread bowls.