Nw England Chicken Chowder

By ccavaletti

Ingredients

• 5 slices thick-cut applewood-smoked bacon, thinly sliced crosswise
• 4 Tbsp butter
• 3 Tbsp flour
• 3/4 lb red potatoes, cut into 1/2-inch pieces
• 2 large ribs celery with leaves, ribs halved lengthwise then sliced
• 1 large white onion, minced
• 2 medium carrots, quartered lengthwise then sliced
• 4 cloves garlic, chopped
• 2 bay leaves
• 3 c chicken stock
• 3/4 lb boneless, skinless chicken thighs, cut into bite-size pieces (I used chicken breasts)
• 1/2 c heavy cream
• 1 can (15 to 15.25 oz) corn kernels, drained
• 3 Tbsp finely chopped fresh chives

Details

Servings 4

Preparation

Step 1

In a large pot with a lid, cook the bacon over medium-high heat until crispy, stirring occasionally, 6 minutes.

Transfer to a paper towel-lined plate.

In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes.

Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.

Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes.

In a blender, puree the cream with half the corn. Stir in the puree and the remaining corn into the soup; season with salt and pepper.

Divide among 4 bowls. Top with the bacon and chives.

From Everyday with Rachael Ray, January/February 2017