Chicken Corn Chowder

In October of 2007, Damon and I were in the midst of change. We had resigned our membership at the church we'd called home since we first started dating (the church we got married in one June day in 2003), to join a brand new one called The Oaks. We had also just gotten a brand new car in the hopes that we'd be able to make the hour drive to church without breaking down on the highway. :)

We took a long weekend to go to Kelleys Island in Lake Erie toward the end of October. My family used to go camp or stay in a condo there almost every year, but Damon had never been. I knew he would like it because it's quiet and not as tourist-y as the surrounding Cedar Point, Put-in-Bay, etc., especially in the off season. It was a good opportunity to relax. We decided to try the Bed & Breakfast thing and stayed with this really sweet couple, Bill and June Campbell, who own a beautiful house on the west side of the island (sunsets over the lake were great).

June's breakfasts were amazing (pumpkin pancakes, strawberry stuffed french toast, mmmmmm........), so I bought her cookbook.



I'd never made anything out of it, until tonight. I've been trying to cook more since we now have a family to feed, and when I was browsing through her book the other day this one popped out at me. Chicken corn chowder has been my favorite Campbell's Chunky Soup lately, so I thought I would try making it myself. Turned out pretty yummy.

I had no idea how much soup it would make, so I doubled the recipe thinking leftovers wouldn't be a bad thing - well it made a LOT. Like, our big stock pot was 2/3 full. I gave a tupperware full to our neighbors and we'll still be eating it for a couple more days. :) p.s., June's recipe didn't have chicken in it - I just added a couple cans of chicken to mine when I put in the corn and everything.


June Campbell's Corn Chowder

6 strips bacon, diced
1 medium onion, chopped
1 rib celery, chopped
1 1/2 cups water
1 large potato, peeled and diced
2 cups milk
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp pepper
1 tsp sugar
1 15-oz can whole kernel corn, drained
1 15-oz can cream-style corn
salt and pepper to taste
1/2 cup milk
2 Tb cornstarch

In large saucepan, cook bacon until crisp. Pour off bacon drippings, saving 2 Tb in pan. Saute onion and celery with bacon and drippings until soft. Add diced potato and water. Cover and simmer until potatoes are tender, about 6-8 minutes. Stir in milk, garlic powder, dry mustard, pepper, sugar and corn. Add salt and pepper to taste. Cook over low heat until it begins to simmer. Stir milk and cornstarch together, and stir into chowder until thickened. Serve hot with crackers or fresh homemade bread.


Now I'm thinking about that strawberry stuffed french toast again - maybe I should try making that one soon.......