Chicken Corn Chowder
Ingredients
The chowder base
-
4
slices
bacon
-
1½
pounds
boneless, skinless chicken breast
-
2
tablespoons
unsalted butter
-
1
medium
onion
-
2
teaspoons
minced garlic
-
2
stalks
celery
-
1-2
teaspoons
fresh thyme
-
1
large
bay leaf
-
1-2
teaspoons
Creole seasoning
The chowder
-
1
tablespoon
all-purpose flour
-
4
cups
water
-
1
cup
heavy cream
-
2
cups
frozen corn
-
1
cup
diced carrot
-
4
cups
cubed potatoes
-
to taste
salt
-
to taste
pepper
-
for garnish
chives or green onions
Instructions
- Cook the bacon until crisp, then set aside.
- Brown the chicken in the bacon grease and set aside.
- Sauté onions, garlic, celery, thyme, bay leaf, and Creole seasoning in butter until soft.
- Stir in flour and cook for a minute.
- Whisk in water and bring to a boil, then add cream, corn, carrots, potatoes, and chicken.
- Simmer until potatoes are fork-tender, adjusting consistency with water if needed.
- Adjust seasoning and garnish with bacon and chives before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
248
Total fat
14g
Total carbohydrates
32g
Total protein
12g
Sodium
298mg
Cholesterol
29mg
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