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Chicken Corn Chowder
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Ingredients
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Step by step
Method
4 steps
- 1
In a heavy pot over medium heat, cook 4 slices chopped bacon until crisp, 6–8 minutes. Scoop it onto a paper towel and leave about 2 tablespoons drippings in the pot.
- 2
Sauté 1 diced onion and 2 diced celery stalks in the drippings for about 5 minutes, until soft. Sprinkle in 2 tablespoons flour and cook 1 minute, stirring, until it smells toasty.
- 3
Whisk in 4 cups chicken broth until smooth. Add 2 medium diced potatoes, 3 cups corn kernels, ½ teaspoon thyme, and salt and pepper. Simmer 15 minutes, until the potatoes are fork-tender with no hard centers.
- 4
Stir in 1 pound shredded cooked chicken and 1 cup milk or half-and-half. Simmer gently 5 minutes; do not hard-boil. Taste for salt, ladle into bowls, and top with the reserved bacon.