Creamy Chicken Corn Chowder

Ingredients

• 4 slices bacon, diced
• 1.5 lb boneless, skinless chicken thighs
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1 lb baby potatoes, halved
• 3 cups fresh corn kernels (or frozen)
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 2 sprigs fresh thyme
• 1 to taste salt and black pepper

Instructions

1. 1

   Cut chicken thighs into 1-inch chunks. Dice bacon, onion, and celery.

2. 2

   Cook bacon in a large pot over medium heat until crispy, ~6 minutes. Transfer to a plate.

3. 3

   Add diced chicken to bacon fat. Sear without stirring until golden, ~4 minutes per side.

4. 4

   Remove chicken to a plate. Add onion, celery, and garlic to the pot; sauté 5 minutes.

5. 5

   Sprinkle flour over vegetables; stir constantly for 60 seconds to cook out the raw taste.

6. 6

   Pour in broth slowly while stirring to avoid lumps. Scrape the pot bottom for browned bits.

7. 7

   Add chicken, potatoes, and thyme sprigs. Bring to a boil, then reduce heat to medium-low.

8. 8

   Simmer until potatoes are tender, ~15 minutes. The potatoes should break easily with a fork.

9. 9

   Stir in corn and cook 3 minutes until heated through and kernels are tender.

10. 10

    Reduce heat to low. Whisk butter and cream together, then pour into the pot while stirring.

11. 11

    Simmer gently 2 minutes without boiling. The soup should look silky, not curdled.

12. 12

    Remove thyme sprigs. Stir in reserved bacon. Season with salt and pepper to taste.

13. 13

    Ladle into bowls. Serve hot with crusty bread on the side.

Tools you’ll need

• large heavy-bottomed pot (5-quart or larger)
• cutting board
• chef's knife
• wooden spoon
• whisk
• measuring cups and spoons
• ladle

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