Corn and Chicken (shrimp or ham) Chowder

By McLean

Ingredients

• 1 16 oz. package frozen whole kernel corn
• 1 tablespoon vegetable oil
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1/2 cup green or red sweet pepper, chopped
• 1 clove garlic, finely chopped
• 3 cans chicken broth
• 3 cups peeled and cubed potato
• 1 cup half-and-half, light cream, or milk
• 2 tablespoons flour
• 1/2 teaspoon dried thyme, crushed
• 2 cups chopped cooked chicken, shrimp or ham
• 6 slices bacon, crisp-cooked, drained, and crumbled
• Salt and pepper to taste

Preparation

Step 1

In a large saucepan heat oil over medium heat. Add vegetable and cook until tender. Stir in the broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.

Option:
Save a cup or so of corn to add with protein; blend with hand blender the ingredients to this point.

In a small bowl, combine half-and-half, flour, 2 teaspoons thyme, salt and pepper; stir into corn mixture. Cook until thickened. Stir in remaining corn, chicken (ham or shrimp) and bacon; heat through.