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!!