Chicken and Corn Chowder with Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
3 slices bacon, chopped |
1 medium onion, chopped |
1 14 1/2-ounce can low-salt chicken broth |
1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces |
2 cups corn kernels, fresh or frozen (about one 10-ounce package frozen) |
6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup) |
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried |
1 cup half and half |
Directions:
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; sauté 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.
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