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My family begs for this White Chicken Chili every week when it's cold outside. It's got juicy chicken, garden-fresh veggies, and a smooth broth that just feels like home. We love serving it when friends pop over too.
Key Components
- Chicken: 2 plump breasts full of flavor
- Bacon: 4 strips for that smoky kick
- Corn: 3 ears with natural sweetness
- Potatoes: 3 diced Yukon gold gems
- Zucchini: 1 cup chopped up
- Heavy Cream: 1 cup making it velvety
- Cheese: 1 cup grated goodness
- Stock: 4 cups veggie base
- Spices: Pepper garlic thyme salt
Cooking Steps
- Bacon First
- Get bacon nice and crispy, save the fat. Brown chicken quickly on both sides.
- Create Your Base
- Cook onion and garlic in butter until soft, then make your roux. Pour wine in to scrape up tasty bits.
- Mix Everything
- Throw in veggies, stock, chicken and seasonings. Let bubble for 20 minutes.
- Final Touches
- Pull apart chicken, blend some soup for thickness. Mix in cream, cheese and green onions.
Foolproof Tips
Don't use cold cream straight from the fridge. Puree some soup for extra smoothness. Taste as you add salt and pepper bit by bit.
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Custom Tweaks
Toss in jalapeños or cayenne if you want heat. Try using cream cheese for more body. Swap in cornstarch if you can't eat gluten.
Storage Advice
Stays good in the fridge for 5 days. Warm up slowly and stir lots. Don't try freezing cream-based soups.
Great Companions
Grab some crunchy chips or soft rolls. Sprinkle extra cheese, sour cream or squeeze lime on top. Add a side salad for a full dinner.
Prep Tricks
Get the soup base ready a day early. Wait to add cream until you heat it up. Flavors get better overnight.
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Tasty Enhancement
Try cooking corn and potatoes in the oven first. Gives amazing smoky flavor. It's totally worth the extra time.
No Dairy Version
Sub in coconut or cashew cream instead. Pick non-dairy cheese options. You'll still get that amazing creamy texture.
Time-Saving Hack
Grab a store-bought roasted chicken. Cuts down on cooking time. Tastes just as good.
Crispy Toppings
Sprinkle broken tortilla chips on top. French fried onions work great too. They give a nice crunch against the smooth soup.
Beverage Matches
A glass of white wine goes perfectly. Fizzy lemonade works too. Both cut through the richness nicely.
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Fancy Presentation
Hollow out bread loaves as bowls. They soak up all the yummy broth. Your guests will love the wow factor.
Group Meals
Just double everything easily. You'll need your biggest pot. Works great for family get-togethers.
Saving Extras
Let it cool down first. Use sealed containers for up to five days. Heat gently so it doesn't break down.
Party Snack Twist
Make it thicker with less broth and more cheese. Scoop it up with chips or bread. Perfect for watching sports.
Always In Season
Warms you up in winter months. Uses fresh summer corn too. Really works no matter when you make it.
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Common Questions
- → Can I use frozen corn?
Absolutely, frozen corn works fine instead of fresh. You'll need about 4-5 cups of frozen kernels. The soup won't get that extra creaminess from scraping corn cobs but will still taste wonderful.
- → Can I make this ahead?
For sure, this soup stays good up to 5 days when kept in the fridge. Just warm it up slowly on your stove or in the microwave so the cream doesn't break apart.
- → What cheese works best?
Gruyere gives amazing flavor but regular cheddar or even parmesan do the job too. Really, any cheese that melts well and you like will work in this dish.
- → Can I skip the wine?
Sure thing, wine isn't a must. You can unstick the tasty bits with extra broth or just leave that part out completely.
- → Can I freeze this chowder?
You can, but soups with cream might look funny after thawing. For best results, freeze it before you add the cream and cheese, then mix those in when you're warming it back up.
Wrap-Up
A comforting bowl packed with tasty ingredients and deep flavors, just right for those freezing winter nights.