This Fall, my goal is to have Sunday nights be Soup Night. Since I know The Husband isn’t going to go for just soup for dinner, given his voracious appetite, I’ll include salad or a sandwich, but Sunday Soup Night is a perfect way to celebrate the start of the cool, crisp weather and finally the onset of Fall.
There are very few soups that I can get Nicholas to eat, no matter how much he might like the ingredients separately. Campbell’s Dora-themed Chicken Noodle Soup? He is so there. But homemade soup gets met with “This? Yuck.” We did manage to get him to down five spoonfuls of tonight’s soup without making too many faces, but it wasn’t easy.
I like thick, creamy soups. Don’t get me wrong, I love a thin French Onion Soup too, but given the choice, particularly when we’re making a meal out of it, I’ll choose a thicker, creamier one any day. Tonight’s soup, Two Cheese Chicken Chowder is a Sweetnicks original and good to the last spoonful. Ladle up and enjoy!
Sweetnicks’ Two Cheese Chicken Chowder
Recipe courtesy of Cate at Sweetnicks
6 bacon slices, cooked crisp and broken into small pieces
1 tablespoon extra virgin olive oil
Half a rotisserie chicken cut into bite-size pieces
1 cup chopped onion
2 garlic cloves, minced
4 1/2 cups chicken broth
2-1/2 cups diced red potatoes (leave the peels on, extra vitamins!)
2-1/2 cups corn
1/2 cup all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded Swiss
Put extra virgin olive oil in a deep pot on medium heat and add onion and garlic. Cook for approximately 5 minutes, until onions begin to soften. Add broth and potatoes, raise heat and bring to a boil. Cover, reduce heat, and simmer for about 20 minutes, until potatoes are tender. Add corn and chicken; stir well. In a small bowl, mix flour, milk and heavy cream until completely blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Add cheese and stir until melted. Add bacon. Add salt and pepper to taste.
Yields: 6 servings