Ingredients

The following ingredients have 9 Servings
  • 3 cups all-purpose potatoes, diced into ½ inch pieces
  • 5 oz slab salt pork, finely diced
  • 4 tablespoons butter
  • ¼ cup diced celery
  • 1 cup chopped onions
  • ½ cup diced red pepper
  • ¼ cup flour
  • 1 quart very flavorful chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • One 14 ¾ oz can creamed corn
  • Two 14 ¾ oz cans kernel corn drained
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dry thyme
  • ¼ teaspoon freshly ground nutmeg
  • Pinch of cayenne pepper
  • 2 cups cooked chicken, cut into bite sized chunks
  • Salt and pepper to taste
  • 1 pound bacon cooked to crisp and chopped for garnish (optional)

Instruction

  • Place potatoes in a medium pot with a pinch of salt and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain and set potatoes aside.
  • Put diced salt pork in a 10-quart stock pot and sauté over medium high heat until crispy.
  • (At this point, you can remove the salt pork and strain the fat for a lower calorie version, however we leave it in as it adds great flavor to the soup.).
  • To the cooked salt pork, add the butter and melt.
  • When butter is melted, add celery, onions and red pepper and cook 2-3 minutes.
  • Reduce heat to medium and add flour. Stir to combine.
  • Cook this mixture on medium to medium low for an additional 2-3 minutes until the raw flour smell is gone.
  • Add chicken stock one third at a time, stirring each time with a wire whisk.
  • Add milk, cream, creamed corn, kernel corn, Worcestershire sauce, thyme, nutmeg, and cayenne pepper. Stir to combine.
  • Add cooked chicken and cooked potatoes and stir gently.
  • Adjust seasoning with salt and pepper and serve. Crumble cooked bacon over the top as garnish.