Chicken Corn Chowder

Ingredients

  • 6 strips bacon, cut into 1/2-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 2 large baking potatoes, peeled and diced
  • 1 cup half-and-half
  • 4 cups fresh corn
  • 1/2 teaspoon thyme
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper, to taste
  • 1 1/2 cups cooked, shredded chicken

Directions

  1. Cook the bacon in a Dutch oven over low heat until beginning to crisp.
  2. Add the onions and sauté until softened, about 10 minutes.
  3. Sprinkle flour over onions and mix well; cook 2-3 minutes, stirring occasionally.
  4. Add broth and potatoes.
  5. Increase heat to medium and simmer until potatoes are tender, 10-15 minutes.
  6. Stir in half-and-half, corn, thyme, Tabasco and salt and pepper.
  7. Return chowder to a simmer and cook 10 minutes, stirring occasionally.
  8. Stir in chicken and cook until heated through.
  9. Serves 4-6.