chicken and corn chowder with thyme

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• 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.
• saute the onions in the bacon fat. add broth and the potato to the pot. cover, and simmer for 10 minutes.
• add corn, chicken, and thyme. cover. simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
• 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.