This? Was delicious. If I do say so myself. Which I just did. And easy, too. So win-win. My only regret is that I didn't make a double batch, because I think it would freeze really well.
One deboned roasted chicken, half-pound of bacon, one cup each onion and celery, three cups of chicken broth, two cans of creamed corn, one bag of frozen corn, two cups of diced potato and one cup of evaporated milk. Ingredients that I added after taking the obligatory ingredient photo: two HEAPING TEASPOONS of Zatarain's, two HEAPING TEASPOONS of cooking sherry, black pepper and parsley flakes to taste.
The definition of a HEAPING TEASPOON is: I couldn't find my tablespoon, so I used a teaspoon, but overflowed it. This is a very scientific operation I have going here. I know. You're welcome.
I deboned my roasted chicken while it was warm, and then kept it in the fridge until I was ready to make the chowder the next day. I used the entire chicken EXCEPT FOR the wings (which I had for lunch the day I was deboning it) and one breast (as seen set aside in the photo below) which I saved for chicken sandwiches tomorrow.
In your stock pot (or dutch oven or soup pot), start to simmer three cups of chicken broth with your chunked chicken, two cans of creamed corn, one bag of frozen corn and two cups of potatoes. Meanwhile, cook your bacon until crispy. Remove and pat dry to degrease it.
Take your one cup each of onion and celery and cook it in the bacon grease.
... Because everything is better when cooked in bacon grease. It's a fact.
Cook for exactly the length of time it takes to find "Alive and Kicking" by Simple Minds on your iPod, play it, and get your groove on. On the last "ba ba da da da, ba ba da da da, ba ba da oh, ba ba da oh" part, the onion and celery will be done. Kitchen timer, who?
When the onion and celery is tender (see timing method above), remove from the bacon grease with a slotted spoon. Don't dump your veggies with grease into the chowder pot. A little bacon grease goes a long way. Take your cooked bacon and crumble it into the pot as well.
Bring to a boil, then simmer until potatoes are tender about 15-20 minutes, or the length of time it takes to go to Google and find out whatever happened to Jim Kerr, from Simple Minds (goodbye Crissie Hynde, hello Patsy Kensit!), and to friend him on Facebook (oh yes, I did). When your potatoes are tender, crank your heat back up from a simmer to about medium, and stir in one cup of evaporated milk, two overflowing teaspoons of cooking sherry and two heaping teaspoons of Zatarain's. Stir it all in, and then reduce back to a simmer.
Add black pepper and parsley flakes to taste. I used 20 twists of the pepper mill, which covered the top of the pot, and then about an equal amount of parsley. Stir it in.
And voila, you're done. I served my chowder with butter croissants. Tim and I had this for lunch and we're having it again for dinner. I also sent two servings home with a friend to get opinions from her and her hubby. I'll let you know what they say. Assuming they love it. Otherwise, I'll pretend like they never got back to me.
Tim - Delicious. I'm giving it a 9.5.
Carlie - This is the most boring house ever and I hate everyone. Okay, the I hate everyone part she only said with her eyes. But the *most boring house ever* part was verbal. And she did not eat lunch. Because it was, like, too boring, I guess.
Shana - This was really delicious. This recipe will be a *keeper* and next time I will try a double batch for freezing.
Hey, make some chowder and send me a picture!
UPDATE: I offered Carlie a bowl of chowder (again) for a late lunch.
Carlie: I HATE MY LIFE I HATE MY LIFE I HATE MY LIFE.
Shana: Hello, preteen years, we've missed you.
UPDATE 2: Simple Minds? Most under-appreciated band of my youth.