Chicken and Red Potato Chowder

By KDHarmon

Ingredients

• 3 slices bacon, chopped
• 1 medium onion, chopped
• 2 celery stalks, diced
• 1 pound red baby red potatoes, sliced
• 3-1/2 C chicken broth
• 1/4 tsp dried thyme
• 1/8 tsp pepper
• 2 C skinless chicken meat, chopped
• 1 C frozen corn
• 1 small tomato, chopped
• 1 C half and half

Details

Servings 4

Preparation

Step 1

Cook bacon in a 5-6 quart pot over medium heat until browned and crisp. Drain on paper towels and set aside. Add onion and celery to drippings in pan and cook 5-8 minutes, or until lightly browned, stirring occasionally. Add potatoes, chicken broth, thyme and pepper and bring to boil over high heat. Reduce heat to low, cover and simmer 10-12 minutes or until potatoes are tender. Gently stir in chicken, corn and tomato, bring back to a boil over high heat.

Reduce heat to low, cover and simmer 5 minutes. Stir in half and half and heat through. Ladle into 4 soup bowls and sprinkle with reserved bacon.