FINALLY!!! There is cool weather in the Deep South. And that means it is time for Gumbos, Stews, and Soups. FINALLY!!! I do miss those in the Summer.
I found a recipe for this soup in Secret Ingredients published by the Junior League here in Central Louisiana.
4 slices bacon
1/2 cup chopped onion
3 tablespoons flour
3 cups half-and-half **
2 cups chopped cooked chickent
1 tablespoon Creole seasoning
½ teaspoon thyme
1 (17-ounce) can whole Kernel com, drained
1 large potato, peeled, chopped, parboiled
1 carrot, peeled, chopped, parboiled
6 chicken bouillon cubes
¼ teaspoon pepper
1 tablespoon flour (optional)
2 tablespoons water (optional)
Cook the bacon in a large saucepan until crisp. Remove the bacon and crumble. Saute
the onion in the bacon drippings until tender. Stir in 3 tablespoons flour. Add the half-and-half, whisking constantly. Add the chicken, Creole seasoning, thyme, corn, potato, carrot, bouillon cubes and pepper and mix well. Bring to a boil. Reduce the heat. Simmer for 30 minutes, stirring occasionally; do not boil again. Combine 1 tablespoon flour and water in a
bowl and mix well. Add to the chowder to thicken as needed. Ladle into soup bowls. Sprinkle with the bacon.
** May substitute 1 ½ cups.half-and-half.and 1 ½ cups 2% milk for 3 cups half-and-half.
MAJOR good soup. Filling! Delicious! Comforting! Family liked it! That’s all I need to make it again. Little pieces of carrot and potato add a great texture. As does the crumbled bacon. YUM!!
But I will decrease the amount of Creole Seasoning. It was a little ‘peppy’. But it was very easy. Definitely a repeat here!!