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Chicken & Corn Chowder

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


List of Ingredients

â—¦ 4 slices thick-cut bacon, chopped
â—¦ 1 large red bell pepper, seeded and chopped
â—¦ 4 cups (1 ½ pounds) fresh or frozen corn kernels
â—¦ ¾ pound Yukon gold potatoes, cut into ½-inch chunks
â—¦ 3 cups chicken broth or stock, homemade or purchased
â—¦ ½ cup dry white wine
â—¦ ¾ pound skinless, boneless chicken thighs, total weight, cut into ½-inch chunks
â—¦ 6 green onions, white and pale green parts, thinly sliced
â—¦ 3 tablespoons minced fresh thyme
â—¦ 2 ½ cups half-and-half
â—¦ Salt and freshly ground pepper


Recipe

In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but about 3 tablespoons of the bacon drippings from the pan.

Add the bell pepper, corn, and potatoes to the drippings over medium heat. Cook, stirring frequently, until the pepper is just softened, 4 to 5 minutes. Add the broth and wine, bring to a boil, cover, and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.

Stir in the onions, thyme, and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low, and cook, uncovered, until heated through, about 3 minutes. Season to taste with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon, and serve.

Makes 4 servings