• loriharrisme

Sharing is Caring

I think sharing a bowl of soup with someone, even if that someone is yourself, is an act of grace.

So I'm sharing a bowl of soup with you today.

As an act of grace.

May the God of all comfort be your comfort.

May the Bread of Life fill you.

And may the Spirit dwelling within you spur you on to share a bowl of grace with your neighbor.

Right now, this is our most popular soup on the menu at the brewery and because the recipe is mine, I can freely share it. Hope you love it as much as we do!

Chicken Corn Chowder

Prep Time: 45 minutes Cook Time: 1 1/2 hours Makes: 5 quarts


10 pieces of uncooked bacon, cut into 1 inch pieces

2 cups of onions, diced

5 cloves of garlic, minced

1/4 cup of jalapenos, diced

4 cups of carrots, cut into 1 inch pieces (or smaller, whatever you prefer)

2 cups of frozen corn, thawed

6 cups of raw cauliflower, cut into small florets

8 cups of chicken stock

4 cups of cooked chicken, shredded

1 1/2 quarts of heavy cream

2 1/2- 3 tsp of chopped thyme

3-4 tsp of kosher salt

2 1/2 tsp of cracked black pepper

1/2 tsp of crushed red pepper

In a large pot, cook the bacon to render the fat.

Once fat is rendered and bacon is done, throw in the onions, jalapenos, and carrots.

Do not remove the bacon even though you might want to eat it right now. Resist the urge. You can do hard things.

Stir often and then add about half the salt and pepper. Cook until the onions begin to become translucent, about 4-5 minutes. Add the minced garlic and cook for one minute, stirring often so as not to burn the garlic.

Add the chicken stock.

Bring to a boil.

Once soup is boiling, add the cauliflower, corn, and shredded chicken. Salt and pepper again. Add the crushed red pepper and the thyme. Lower the temp to medium. Cook for about 10-15 minutes or until the carrots and cauliflower have softened but are not mushy. You want them to hold their shape but be soft enough to cut with a spoon.

Add the heavy cream and stir continuously until well incorporated and warmed through, about 15 minutes.

When you think it tastes perfectly, serve it up in bowls and top with cheddar cheese. Or, better yet, fry the rest of that package of bacon and slice up some green onions and garnish each bowl.

Tips: Soup is pretty hard to mess up. Just follow the recipe and salt and pepper as you go. Don't forget to taste your soup as you go. Need more salt? Add a little. Need more pepper? Add it. And then taste again.

Add more whipping cream if you'd like it creamier or omit the whipping cream altogether and add more chicken stock if you're counting calories. Add 2-3 tbsp of salted butter to make it richer. Add diced potatoes. Leave out the chicken. Play around with it and make it yours.

Because this soup contains heavy cream, it cannot be frozen. So share a quart with a friend if your family cannot eat all five quarts in a week.


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