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Print Recipe

Soup

Chicken Corn Chowder

About the Recipe

Ingredients

serves 4-6

6 strips bacon, cut into ½-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
½ teaspoon thyme
¼ teaspoon Tabasco sauce
Salt and pepper, to taste
1 ½ cups cooked, shredded chicken

Directions

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

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