Soup in the springtime!

I am showing my age when I tell you I found a great recipe in my Closer magazine. Don’t get me wrong, I still read People every week, but I don’t always know everyone in the magazine anymore thanks to the bazillion ways you can watch a show or movie today.

Back to the recipe, it was a chicken, corn and bacon chowder. While I am still working my way through my soups in the freezer, I had to break down and try this recipe.  Come on, chicken, corn, and bacon!

I stayed true to the recipe except for chicken thighs. I opted to use boneless, skinless chicken breasts. Otherwise, it called for bacon, chicken, onion, celery, potatoes, frozen corn, garlic, flour and butter. The liquid consisted of chicken broth, evaporated milk and regular milk. The interesting twist was adding bay leaves and Cajun seasoning during the cooking process with a last minute add of scallions.

It was delicious and I’ll certainly keep the recipe. Now, I need to try the next recipe entitled Carolina BBQ Shrimp and Grits! Yum!