Can we talk about how it just keeps snowing here in Colorado?
I didn’t really expect snow because last I’d heard, the weather guy was literally saying “Expect between 2 inches and 32 inches” which, you know, is kind of a broad range. And the jerk’s been known to lie about snow before. Plus the grocery stores were packed because everyone was buying ALL THE BOTTLED WATER and I just wanted to yell, “Quit! You’re jinxing it and it’s never going to snow and you’re going to be stuck with 57 cases of bottled water in your laundry room!”
Yeah, I’m totally that annoying person that doesn’t talk about certain things or won’t do certain things because I’m afraid of jinxing something.
My brain. It does funny things.
But anyway, it snowed a ton (somewhere between 2 and 32 inches – thanks weather guy!) and like I mentioned yesterday, we went sledding and then we went sledding some more and then we threw snowballs at each other. Because who knows when we’ll live in a snowy place again!
I made this Corn and Chicken Chowder to warm up after all the sledding. I don’t really know what inspired me to make soup because my kids seriously have no idea what to do with soup. But I think this one was thick enough and had enough going on because they were all about it. My oldest even said, “I had no idea I liked soup!”
It’s got corn and chicken and potatoes. And there may even be some bacon in there!
Yeah, there’s definitely bacon.
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- 6 slices bacon, chopped
- 8 green onions, sliced
- 3 medium potatoes, peeled and diced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- ¼ teaspoon cayenne pepper
- 2 cups cooked and shredded chicken
- 1 15-ounce can corn
- 1 15-ounce can creamed corn
- Salt and pepper, to taste
- 1 cup shredded cheddar, for serving
- In a large pot, cook bacon until crisp. Remove with a slotted spoon, leaving the fat. Save the bacon for serving!
- Put green onions and sliced potatoes in pot with bacon fat and cook until the green onions have softened, just a minute or two. Sprinkle flour over top and stir for another minute. Pour in milk, chicken broth, Old Bay, parsley, and cayenne pepper. Bring to a boil, stirring occasionally. Lower to a simmer and cook until potatoes have softened, about 15 minutes. Add both cans of corn and the chicken, continue cooking until everything is heated through.
- Serve immediately with bacon, cheddar cheese, and green onions sprinkled on top.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 980mgCarbohydrates: 39gFiber: 4gSugar: 10gProtein: 22g