Merrimack River Chowder

Here’s the recipe for the soup I invented on Sunday with random leftover vegetables. It came out pretty good–light, healthy and perfect for a rainy summer night.

4 strips of bacon, cut into small pieces
1 small onion, diced
3 cloves of garlic, minced
10 oz. sliced white mushrooms
3 ears of corn, previously grilled, kernels sliced from the cob, save the cobbs
1 cup of baby carrots, diced
8 cups of chicken stock
Legs and wings of a Market Basket Rotisserie Chicken
3 tablespoons olive oil
1 packet of Goya Sazon
Salt
Pepper

Start by rendering the bacon in olive oil over medium heat, about four minutes. Add garlic, onions and mushrooms. Saute another 5-8 minutes or until the garlic is slightly brown and bacon is crispy. Add corn, carrots, chicken stock, Sazon, handful of salt, handful of pepper and stir. Add cobs, and chicken. These will add more depth of flavor. Bring to a boil, then simmer for 30 minutes. Remove the corn cobs and chicken bones with tongs. Test for seasoning. Yea, of course it’s good. Adjust seasoning if necessary and serve with a slammin’ grilled cheese or oyster crackers.

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