When I was pregnant with Emma I worked up at the Rococo’s Steakhouse. Rococo’s is the restaurant I worked at when I was in high school, aka. The Best Job/Restaurant Ever! 🙂 When I moved back to Utah, after living in Arizona for 5 years, I got a job there again and loved every minute of it!
After Kale and I got married I continued to work there and became the lunch waitress. It was such a fun time in my life and I made some great money! One of my favorite Chefs to work with was Ryan. He was an amazing cook. Ryan would always talk about his dream of opening up a soup and sandwich café one day. I knew he’d make it happen. The soups he made daily were absolutely delicious! Every customer loved his recipes.
Ryan’s Chicken Corn Chowder was my favorite. Every day I’d get to work I’d ask him to make it for me. It became my pregnancy food craving!! It’s a thick and creamy soup with chunks of potato, chicken, bacon and of course corn! The flavor is so good. My family loves this soup and luckily it makes a ton, so that means leftovers! Woo hoo!
Ryan did go on to open up a soup and sandwich shop. He also published a soup cookbook with all of his amazing soup recipes called, “Returning Soup to it’s Glory!” I have my own copy with an autograph from Ryan himself 🙂
Chicken Corn Chowder
- 2 sticks (1 cup) butter or margarine
- 1/2 pound bacon, diced into small pieces
- 5 pounds Russet potatoes, peeled and diced into 1-inch pieces
- 4 chicken bullion cubes
- 1/2 Tablespoon black pepper
- 2 pounds chicken breasts, cooked and cut into 1-inch pieces
- 1 1/2 pounds frozen corn ( I use two 11-ounce bags)
- 1 bunch green onion, thinly sliced
- 3 1/2 cups water
- 1 Tablespoon cornstarch
- 1 1/2 pints heavy whipping cream
- shredded cheddar cheese, for topping
Directions: In a large pot, melt the butter over medium heat. Add the bacon pieces and cook for about 5 minutes. Add the diced potatoes, chicken bullion and black pepper. Stir and cook mixture until potatoes are semi-translucent; about 15-20 minutes.
Add the cooked chicken pieces, corn and green onion. Stir and cook for another 5-10 minutes or until heated through. In a separate small bowl or measuring cup mix together the water and cornstarch until combined and then pour into the pot. Bring the entire soup mixture to a boil, reduce heat slightly and let simmer about 20 minutes.
Turn off heat and pour in the heavy whipping cream. Stir until cream is combined. Let soup stand about 5 minutes before serving.
Serve in individual bowls with shredded cheese and extra diced green onion. Enjoy! ♥