Recipe

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• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1 tbsp poultry seasoning
• 1 lb chicken tenders , cut into 1-inch pieces
• 1 medium onion, chopped
• 3 tbsp butter or 3 tbsp margarine
• 3 tbsp flour
• 3 -4 medium potatoes, cubed into 1/2-inch pieces
• 1 (16 oz) bag frozen corn
• 6 cups chicken stock
• 1 cup heavy cream
• salt
• pepper
• 6 oz bacon , cooked until crisp and crumbled

• 1 Heat the olive oil in a large pot.
• 2 Season the chicken tenders with salt, pepper, and poultry seasoning.
• 3 Add chicken to pot and cook until chicken is no longer pink on the outside.
• 4 While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full. Blend until mostly smooth. Set aside.
• 5 Add the chopped onion and cook until softened.
• 6 Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour. (Flour will start to smell slightly nutty when cooked enough.).
• 7 Add potatoes and non-blended corn to chicken and onion mixture. Pour the blended corn and the remaining stock into the pot. Heat over medium-high heat and bring to a boil.
• 8 Reduce heat and simmer about 30 minutes, or until potatoes are tender.
• 9 Stir in heavy cream and simmer about 5 minutes more.
• 10 Season to taste with salt and pepper.
• 11 Sprinkle bacon over individual servings.
• 12 Note: If the chowder isn't thick enough, I mix a few tablespoons of cornstarch with cold water in a small dish and stir a little at a time into the simmering pot until desired consistancy is acheived.