Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 slices chopped bacon

  3. 1 medium chopped onion

  4. 1 14 1/2 ounce low-salt chicken broth

  5. 1 10 oz russet potato -- peeled, cut in

  6. 1/2"

  7. (10 to 12) -- pieces 2 cups corn kernels -- fresh or frozen

  8. 6 ounces skinless boneless chicken thighs -- up to 8-oz cut in

  9. -- 1/2"-pieces

  10. 2 tablespoons fresh thyme

  11. 1 cup half and half

Instructions Jump to Ingredients ↑

  1. Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saut‚ until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. Menu Suggestion: Complement the delicious soup with biscuits and a spinach and red bell pepper salad. top it all off with some sliced sweetened plums spooned over vanilla ice cream.


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