A cool front blew in this weekend, so I thought some hearty chowder would be a good Sunday afternoon meal. And by cold, I mean it got into the 60s. This is a standard on my winter cooking list. I change it up often with whatever I have on hand, you can mix up the type of onion and potato, it really doesn't make a bit of difference. This was Miss F's first chowder and she was a fan, a bit impatient in waiting for it to cool off though.
Chicken and Corn Chowder
3 slices bacon, chopped
2 tablespoons shallots, minced
1 14 1/2-ounce can low-salt chicken broth
4 to 6 red new potatoes, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen
2 skinless boneless chicken breasts, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 cup half and half
Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add shallots; sauté until beginning to soften, about 2 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
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