A delightful and hearty chowder featuring smoked chicken, sweet corn, and a medley of vegetables, perfect for a cozy meal.
Cook the bacon in a large pot over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the drippings in the pot for added flavor.
Sauté the diced onion and bell peppers in the bacon drippings until tender.
Stir frequently to prevent sticking and ensure even cooking.
Add the diced potato, mushrooms, and seasonings to the pot, stirring to combine.
Cut the potatoes into small, even pieces for quicker cooking.
Pour in the water and bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
Partially covering the pot helps retain moisture while allowing some evaporation.
Blend one cup of corn with one cup of half-and-half until smooth, then stir into the soup along with the remaining half-and-half.
Blending the corn adds a creamy texture without additional thickeners.
Add the smoked chicken and cooked bacon back to the pot, stirring to combine.
Shred the chicken for a more even distribution in the soup.
Heat gently until warmed through, then serve hot.
Avoid boiling the soup after adding the half-and-half to prevent curdling.
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