Chicken and corn chowder by
Ingredients
6 slices bacon, chopped
2 tbsp. unsalted butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 red bell pepper, chopped
2 garlic cloves, finely chopped
1/3 c. all-purpose flour
6 c. chicken stock
2 medium russet potatoes, peeled and chopped
1 tsp. salt
1 tsp. pepper
4 c. corn kernels (from about 5 ears)
3 c. shredded cooked chicken
1 c. heavy cream
3 green onions, chopped
Instructions
Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
To serve, top with the reserved cooked bacon and chopped green onions.
Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
To serve, top with the reserved cooked bacon and chopped green onions.