I also made Buttered Rosemary Rolls to go with it. These were good but I went a bit heavy on the sea salt, something I won't do next time.
Chicken Corn Chowder
Adapted from recipe submitted by crazychickenlady on Tasty Kitchen
1 whole roasted chicken, deboned, shredded
1/2 pound bacon, cooked crispy and crumbled
1 large onion, diced
3 stalks of celery, diced
4 cups chicken broth
1 bag (16 oz) frozen corn kernels
2 cans (15 oz) creamed corn
2 cups cubed potatoes
1 can evaporated milk
2 teapsoons cooking sherry
1 heaping teaspoons Zatarain's creole seasoning
In your stock pot, dutch oven, or soup pot, start to simmer the chicken broth with your shredded chicken, creamed corn, frozen corn and potatoes. Menawhile, cook your bacon until crispy. Remove and pat dry to degrease it. Crumble and add to the soup, reserving a little. Cook your onions and celery in bacon grease for about 5 minutes or until tender. Remove the vegetables with a slotted spoon and put into the chowder pot. Cook over medium heat until potatoes are tender, about 20 minutes. Stir in evaporated milk, cooking sherry, creole seasoning, pepper and parsley. Stir together. Spoon soup into bowl and sprinkle a little shredded cheese and bacon on top.
Buttered Rosemary Rolls
The Pioneer Woman
Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt. Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.