CHICKEN CORN CHOWDER
--------------INGREDIENTS-----------------
2 Chicken Breasts
Salt
Pepper
Parsley
Olive oil
Garlic Powder
.......
1 Lb White Corn
1 Lb Yellow Corn
4 1/2 Cups Milk
2 Yellow Squash, chopped
2 Zucchini, chopped
Salt
Pepper
Rosemary
Thyme
Sage
3 Bay Leaves
6 Slices of Bacon
Olive Oil
Chives
Cheddar Cheese
---------PREPARATION--------
Preheat your oven to 400 degrees. Season the chicken with salt,pepper,parsley, and garlic powder on both sides. Drizzle olive oil over chicken. Cook the chicken for 20-30 minutes or until fully cooked in a small pan.
At the same time, place 6 slices of bacon in the oven and cook until crispy.
In a large pot, cook your chopped squash and zucchini. Season with salt and pepper and cook until soft for about 10 minutes.
Add 1/2 of the corn to the zucchini and pour in the milk. Cook for 5 minutes, until the corn has defrosted.
Blend zucchini and corn with an immersion blender.
Pour the remaining corn into the large pot along with the sage, thyme, rosemary, and bay leaves. Cook for 20 minutes on medium heat. Season with more salt and pepper if needed.
Pull out the chicken and bacon and chop both proteins into large chunks.
With a ladle, pour the soup into your bowls. Top off with cheese, chives, chicken, and bacon.
Enjoy!!
