Chicken and Corn Chowder with Thyme Recipe

Ingredients
<br>- 6 slices bacon, diced
<br>- 4  green onions, chopped
<br>- 1  onion, chopped
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 2 large potatoes, diced
<br>- 4 cups frozen corn kernels
<br>- 4  skinless, boneless chicken breast halves - cut into cubes
<br>- 3 tablespoons chopped fresh thyme
<br>- 2 cups half-and-half
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: In a large pot, cook bacon until crisp.  Remove bacon from the pan, and set aside.  Drain all but 3 tablespoons of the bacon fat from the pan.
<br>step 2: Saute the onions in the bacon fat.  Add broth and the potato to the pot.  Cover, and simmer for 10 minutes.
<br>step 3: Add corn, chicken, and thyme.  Cover.  Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
<br>step 4: Stir half and half into the soup, and simmer for 2 minutes.  Season with salt and pepper to taste.  Ladle into bowls, and sprinkle with the bacon and scallions.  Serve.
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Ingredients
- 6 slices bacon, diced
- 4 green onions, chopped
- 1 onion, chopped
- 2 (14.5 ounce) cans chicken broth
- 2 large potatoes, diced
- 4 cups frozen corn kernels
- 4 skinless, boneless chicken breast halves - cut into cubes
- 3 tablespoons chopped fresh thyme
- 2 cups half-and-half
- salt to taste
- ground black pepper to taste

Directions
step 1: In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
step 2: Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
step 3: Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
step 4: Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.

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