Chicken Corn Chowder with Bacon, Potatoes and Corn
2 Tb. butter
5-6 slices of bacon
2 onions, chopped
2 celery stalks, chopped
1 Tb. minced garlic
salt and pepper, to taste
2 Tb. flour
4 cups chicken broth
2 cups water
3 large potatoes, peeled and cubed bite-size
1 tsp. dried thyme, to taste
1 bay leaf
15oz. canned corn, drained (or 2 cups frozen corn)
3 cups shredded rotisserie chicken
2 cups half-and-half
1. In a large pot, heat butter and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon, with a slotted spoon, to a paper towel-lined plate to drain.
2. Add onions and celery to the pot in the bacon grease with some salt and pepper. Cook over medium heat until softened, about 6-8 minutes, while stirring occasionally. Add the garlic and the 2 tablespoons of flour and cook until it turns a blonde color, about a minute.
3. Whisk in the broth until combined. Add the potatoes, thyme, bay leaf, salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.
4. Add the corn and cook until heated through, about 3 minutes. Stir in the shredded chicken, bacon and half-and-half. Cook and stir until heated through.
5. Remove bay leaf and season to taste. Sprinkle with parsley and serve.
*For a little kick add some Cajun seasoning or Old Bay seasoning.
*ENJOY!*
