Week 199: Chicken Corn Chowder

Happy Thursday!

On the menu for TUESDAY, AUGUST 30th is CHICKEN CORN CHOWDER with MULTI-SEED BREAD. This is a favorite late summer menu ... it's hearty, comforting and chocked full of fresh summer produce. This chicken corn chowder is filled with bites of tender chicken, local sweet corn & zucchini and a little bit of salty bacon to finish it off.

The soup begins by cooking the diced bacon until it's crispy. Next, diced onion, garlic and zucchini are added to sauté. Cubed chicken is then added to brown alongside the veggies. Corn kernels cut right off the cob, diced potato and fresh parsley and thyme are added along with homemade chicken stock.

The soup simmers until the veggies and chicken are cooked. The soup is finished with a can of creamed corn, a small dash of cayenne pepper and a little bit of half-and-half. It's garnished with crispy bacon and diced green onions.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!