Chicken Corn Chowder
Ingredients
1 slice bacon chopped
1 clove garlic minced
2 tablespoons all-purpose flour
2 cups chicken broth
¼ cup heavy cream
1 medium russet potato peeled and diced
1/16 teaspoon dried thyme
7 ounces chicken thighs boneless skinless (about 2), cut into ½-inch pieces
½ cup corn kernels fresh or frozen
2 teaspoons minced fresh parsley
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup shredded cheddar cheese optional garnish
Directions
In a medium saucepan, cook the bacon until crisp, 5 to 7 minutes. Transfer half of the bacon to a paper towel–lined plate.
In the same saucepan, stir in the garlic and cook until fragrant, about 30 seconds. Stir flour into mixture to make a paste; cook until lightly browned, about 3 to 5 minutes.
Slowly whisk in the broth and heavy cream. Stir in the potatoes, thyme, chicken, and corn. Bring to a simmer and cook the chicken about 15 to 20 minutes, or until cooked through.
Allow the chowder to simmer until the potatoes are tender, 10 to 15 minutes. Stir in the parsley and season with salt and pepper.
Divide into two bowls and sprinkle the reserved bacon pieces and cheddar cheese (if using) on top.
