I made this recipe from epicurious for dinner last night. Sorry for the terrible photo – the soup was the same exact color as the inside of my bowls and my photography skills aren’t near what I would like them to be. Someday, I’m going to break down and take a class…but not today, so I’ll just apologize, instead…
Adaptations:
I browned the pieces of chicken a tiny bit (in the bacon fat that was drained off out of the pan) before placing it in the soup.
I added a tiny bit of my BBQ seasoning, because Girl loves it with corn.
I cut back the amount of onion a tiny bit, and added a minced garlic clove (when the onions were almost done).
I used 1/2 cup half-and-half and 1/2 cup milk, because I ran out of half-and-half, and also just to cut the richness/fat content a little bit.
I have posted another Potato-Corn Chowder recipe before, but this one is a little different (added chicken and bacon, subtracted celery, substituted thyme for dill). They’re both good, just subtly different.