Armed with this awesome recipe from Food 52, I set out to make a large pot of chicken corn chowder that would last for a couple of hearty lunches, and maybe one or two dinners. Instead of a heavy cream mixture, I used light half-and-half. I didn't have chicken broth so I used beef broth. Red peppers and fresh herbs? Nope. I only had a green bell pepper to dice and throw in along with the onion. But amazingly enough, the soup was delicious even with all of my substitutions.
Chicken corn chowder with shredded cheddar and bits of bacon on top, per recipe
I couldn't get over how truly healthy the chicken corn chowder tasted. It was oddly satisfying to add all of these ingredients together and have a complete meal after a few hours of simmering.
It's not even winter yet, but I'm already excited to try other soup recipes for cold-weather meals. Maybe chicken tortilla next?