The next few days I'm going to be sharing some recipes that I made over the weekend that are just plain tasty and perfect for this Fall weather! The first is a yummy chicken and corn chowder. You can freeze this as well for those future snowy days where it's too cold to go to the store, but we're not talking about that yet. So here goes...

Ingredients:

• 6 ears of fresh corn or 1-30 ounce can corn and 1-15 ounce can cream corn
• 6 slices bacon, chopped
• 3 medium potatoes (like Idaho potatoes)
• 2 tablespoons flour
• 3 cups milk (I used 1% since that's all we had - worked great)
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can chopped green chiles
• 2 cups roasted chicken, shredded 
• Salt and pepper, to taste

Directions:
In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving half of the drippings, and set aside. OR you can microwave the bacon and still use half the drippings which is waaaay easier and faster. This is the method I always use with bacon!


Peel and chop the potatoes into bite sized chunks.Place the potatoes into the stock pot and cook over medium heat for 2 or 3 minutes.


Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, bacon, and green chiles. Cook over low heat until heated through, about 5 minutes. If you want to top it off with some cheddar cheese be my guest!