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- 3 cups all-purpose potatoes, diced into ½ inch pieces
- 5 oz slab salt pork, finely diced
- 4 tablespoons butter
- ¼ cup diced celery
- 1 cup chopped onions
- ½ cup diced red pepper
- ¼ cup flour
- 1 quart very flavorful chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- One 14 ¾ oz can creamed corn
- Two 14 ¾ oz cans kernel corn drained
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry thyme
- ¼ teaspoon freshly ground nutmeg
- Pinch of cayenne pepper
- 2 cups cooked chicken, cut into bite sized chunks
- Salt and pepper to taste
- 1 pound bacon cooked to crisp and chopped for garnish (optional)
- Place potatoes in a medium pot with a pinch of salt and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain and set potatoes aside.
- Put diced salt pork in a 10-quart stock pot and sauté over medium high heat until crispy.
- (At this point, you can remove the salt pork and strain the fat for a lower calorie version, however we leave it in as it adds great flavor to the soup.).
- To the cooked salt pork, add the butter and melt.
- When butter is melted, add celery, onions and red pepper and cook 2-3 minutes.
- Reduce heat to medium and add flour. Stir to combine.
- Cook this mixture on medium to medium low for an additional 2-3 minutes until the raw flour smell is gone.
- Add chicken stock one third at a time, stirring each time with a wire whisk.
- Add milk, cream, creamed corn, kernel corn, Worcestershire sauce, thyme, nutmeg, and cayenne pepper. Stir to combine.
- Add cooked chicken and cooked potatoes and stir gently.
- Adjust seasoning with salt and pepper and serve. Crumble cooked bacon over the top as garnish.
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