Chicken and Corn Chowder with Thyme

Cooking Recipes Catalogue
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Half-and-half is added to this chicken soup with potatoes, onion, scallion, corn and crumbled crisp bacon.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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.