Chicken and Corn Chowder with Thyme

By vail28

Ingredients

• 3 slices bacon, chopped
• 1 medium onion, chopped
• 1 14 1/2-ounce can low-salt chicken broth
• 1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
• 1 10-ounce package frozen corn
• 6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup)
• 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
• 1 cup half and half or evaporated milk
• Dash tobasco

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; saute until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Puree half of mixture. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.