Chicken Corn Chowder and Croissants

Anthony has been wanting me to make corn chowder.  I've never made it before, so we looked over a few different recipes, and put this one together.  It turned out to be thick and hearty, and really good.  This will be on the Fall menu for sure!

Chicken Corn Chowder

1 1/4 cups (2 1/2 cubes) butter

1 extra large sweet onion, chopped

3/4 cup carrots, thinly sliced

1 heaping Tbl. minced garlic

1 1/2 cups flour

6 (14.5 oz) cans chicken broth

2 (16oz) bags of frozen sweet corn

2 cups half-n-half

2 grilled chicken breasts (or 2-3 cups rotisserie chicken), cut into small chunks

1 lb. bacon, cooked and cut into pieces* 

4 large Yukon Gold potatoes, baked and cut into small chunks (unpeeled)

1 1/2 tsp. salt

1/2 tsp. black pepper

* I used thick-cut Applewood smoked bacon

Directions:

Melt butter in a large saucepan over medium heat. (I use my dutch oven on the stove top)

Add the onion, carrots, and garlic, and saute for 8 minutes (or until carrots are softened a little).
Add the flour and stir to make a roux.
Cook until the roux is slightly browned, then remove from heat and set aside.

Combine the corn and chicken broth in another saucepan, and bring to a boil.  Simmer for 5 minutes.
Pour the broth with the corn into the saucepan with the roux, whisking briskly so it doesn't lump.
Return the skillet to the heat, and bring to a boil.  The mixture should become very thick.

In a small saucepan, heat the half-n-half until warm, then stir it into the thick corn mixture.
Add the bacon, chicken, potatoes, salt and pepper.  You may need to add additional salt and pepper to taste.
Mix the chowder together well, and simmer until hot, stirring frequently.  Enjoy!

This recipe makes about 6 quarts, so feel free to cut it in half.

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We served the corn chowder with these homemade ham and cheese croissants.  (Note: They do take some time to make, and it's better if you start the dough the day before you plan on serving them.  Also, we made them with Swiss and cheddar cheese and honey ham, instead of the Prosciutto and Gruyere, and they turned out great!)