Chicken And Corn Chowder
|Bacon slices||3 , cut into 1-inch pieces|
|Onion||1 Medium, chopped|
|Celery rib||1 , chopped|
|Red bell pepper||1 Small, chopped|
|All purpose potatoes||1 Pound, cut into 1/2-inch dice|
|Chicken broth||4 Cup (64 tbs)|
|Dried thyme||1 Teaspoon|
|Cooked and cubed chicken||3⁄4 Pound (3 Cups)|
|Corn kernels||3 Cup (48 tbs) (Fresh Or Frozen)|
|Half and half/Light cream||2 Cup (32 tbs)|
|Ground pepper||1⁄2 Teaspoon|
1. In a large saucepan, fry bacon over medium heat, stirring occasionally, until crisp, about 5 minutes. Remove bacon with a slotted spoon and drain on paper towel.
2. Add onion, celery, and bell pepper to pan drippings. Cook, stirring, until tender, about 5 minutes. Add potatoes, broth, and thyme. Simmer, partially covered, 15 minutes, or until potatoes are just tender.
3. Add chicken, corn, and half-and-half. Simmer, uncovered, until soup is hot and com is tender, 5 to 7 minutes. Season with pepper and salt to taste. Garnish with bacon.