Chicken Corn Chowder

Chicken Corn Chowder

It’s game day on a Thursday.  I’m rooting for the BYU Cougars because 1) I’m a BYU alum and 2) our son Parker played tight end back in 07-09 and 3) our youngest son Tanner will play for the Cougs when he returns from his LDS mission next June.  Woohoo!  While I’m on that subject, our other son Madison, who currently plays wide receiver for Idaho State Bengals, is scheduled to play against BYU next fall.  That will be a tough one for me.  Both boys play offense so I decided that I’ll just take off my Cougar jacket when the Bengals are on offense and put it back on when the Cougars have the ball, unless you have any better ideas for me.  . . . I digress.

So our son Tanner loves this soup (as do all the Mangum kids for that matter), but given that it’s game day I’m posting in his honor.  I first found this recipe in my local newspaper about 20 years ago, but it looked much different.  It totaled over 45 grams of fat, all from heavy cream, butter and bacon.  I know, I know that sounds delicious, but this makeover rivals that recipe any day and its has about a quarter of the fat. I cut the bacon and butter in half and use fat free half and half instead of heavy cream.  Huge calorie savings but still lots of flavor and that’s a winner in my book.  Now if only the Cougars win . . . !

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