Ingredients
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 4 slices bacon, chopped
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups gold potatoes, peeled and diced into 1/2-inch cubes
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel. In the remaining bacon fat, add the butter and diced onion. Sauté for 5 minutes until soft, then stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to ensure there are no lumps. This creates the thickening agent for your chowder.
- Add the diced potatoes and dried thyme to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
- Stir in the cooked chicken and the corn kernels. If using frozen corn, there is no need to thaw it beforehand. Let everything cook together for about 5 minutes to ensure the chicken is heated through and the corn is tender.
- Lower the heat to the minimum and stir in the heavy cream. Season with salt and black pepper to taste. Allow the chowder to heat through for another 2-3 minutes, but do not let it come to a hard boil once the cream is added to prevent curdling.
- Ladle the hot chowder into bowls. Top each serving with the reserved crispy bacon bits and a sprinkle of fresh chives or green onions.
- Cook Time: 45 minutes
- Diet: Gluten-Free (option mentioned)