Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 medium russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until it is crispy and golden brown. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
- Add the butter to the bacon fat in the pot. Once melted, add the diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Sprinkle the flour over the onions and garlic. Stir constantly for about 1 to 2 minutes to cook out the raw flour taste. This will create a light roux that helps thicken your chowder.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Stir in the cooked chicken and the corn kernels. Let them simmer in the broth for about 5 minutes to ensure everything is heated through and the flavors have melded together.
- Stir in the heavy cream and half of the cooked bacon bits. Season with salt and pepper to taste. Let the chowder cook for another 2 to 3 minutes on low heat (do not let it reach a rolling boil once the cream is added). Remove from heat and serve.
- Cook Time: 45 minutes
- Diet: Standard (Vegetarian and Gluten-Free variations mentioned)