Now that fall is officially upon us (it’s still like 85 degrees but whatever), it’s soup time. I will admit I am a soup addict. I love soup and make it all the time tbh. Like, enough that my hubby gets tired of it and asks for “anything I don’t need a spoon to eat.” So I say FINE and usually make like, steak or something.
Well Idk about y’all but I want a nice thick hearty soup when it’s cold as hell outside, and a chickin bacon corn chowdah (chowder) does the trick perfectly. It is not good for you. It is not carb free. It is loaded with fat. And it’s damn delicious.
Tbh, I highly recommend using a rotisserie chicken for this one, because it just makes your whole life easier. And it’s WAY faster than cooking a whole chicken.
Now, since like 90% of my recipes involve chopping onions, and I realize chopping onions is hella hard, I should probably include some handy dandy instructions for how to chop an onion. Thanks, Elise Bauer from Simply Recipes. I should probs tell you guys that even using this method, I still usually have to stop in the middle and go dry my eyes and breathe non-oniony air for a couple minutes.
SO, now that all that nonsense is out of the way, I know what you’re all dying to find out: will this soup really change my life? The short answer? Yes, yes it will. The long answer? Probably will raise your cholesterol a lil bit if we’re being honest, lol.
Chickin Bacon Corn Chowdah
- 1 whole rotisserie chickin (store bought is perf)
OR 3-4 cooked boneless skinless chickin titties.
- 2 32 ounce cartons chickin broth
- 1 pint heavy whippin’ cream
- 6-ish taters (a good rule of thumb is 2 per person)
- 1 bag frozen corn (I like the supah sweet)
- 1 can cream style corn
- 1 onion (a whole one, don’t be a pussy)
- Salt, pepper, and thyme to taste
- Tater flakes (boxed mashed taters)
- 1 lb of BACON
- FIRST THINGS FIRST, ur gonna wanna do all of your prepping your ish so when u start cooking it. Start by dicing the bacon while it’s cold. Still a lil frozen is best even.
- Then ur gonna wanna dice ur onion up as large or small as u like, just depends how u like it.
- Peel ur taters and dice them up into about ½ inch cubes.
- Pull all the chickin off ur chickin if u are using a rotisserie chickin. Get in there. Pull it off the bones. It’s dead, it won’t bite u. Once u get all the meat off the bones (take the skin off, even Buffalo Bill don’t want boiled skin), or if ur using boneless chickin titties, chop that ish all up into chunks that look about bite-size.
- Now, ur gonna cook ur diced bacon, right up in the pan where ur gonna make ur chowdah. Get it rlly crispy. Eat small bits for testing purposes.
- Scoop all the bacon out da pan and put it on a plate with a paper towel, and set it aside. Continue to nibble on small pieces while u cook.
- Next, drain off most of the bacon grease except like a tablespoon. Sautee them onion bitches in bacon grease till they are soft and see-through.
- Pile all ur chopped up taters in the pan with them delightful onions. Salt and pepper them bitches, and cover ‘em up with all dat good chickin broth. U might not need to use all of it, and that’s cool, u can always use chickin broth. Don’t forget to eat bits of bacon.
- Bring ur pan of taters and chickin broth to a boil. Let it boil till the taters are soft enough to stab with a fork and they fall apart like a Hollywood marriage.
- Toss in basically errythang. Chicken, corn, thyme, creamed corn, and ur heavy whippin’ cream. Probs salt again tbh. Let it come up to a simmer but try not to boil it. Simmer for about 20 minutes if you can stand the wait. If not, simmer for 10.
- If ur soup looks a little thin, add half a cup of the tater flakes, and stir it all up in there. If it still does, add more in about a quarter cup at a time till it’s the thickness u want.
- Pour u a bowl of dat good chowdah, top with crumbly bacon bits if there’s any left.