Chicken and Corn Chowder with Bacon and Thyme

• 2 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup diced cooked chicken
• 2 cups fresh corn kernels (from about 4 ears)
• 1 medium potato, peeled and diced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2 Add onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Pour in chicken broth and water, scraping up any browned bits from the bottom.
5. 5 Add diced potato, corn, and dried thyme. Bring to a boil, then reduce heat and simmer until potato is tender, about 15 minutes.
6. 6 Stir in cooked chicken and cream. Heat through but do not boil.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with crispy bacon and fresh thyme leaves.

Equipment

• Large pot
• Slotted spoon

Variations

• Add a splash of hot sauce for a kick.
• Substitute turkey bacon for a leaner option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute half-and-half for heavy cream to reduce richness.

Pairings

• Crusty bread
• Cornbread

Nutrition

Tips

• Use rotisserie chicken for quick prep.
• Frozen corn works well if fresh isn't available.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with warm crusty bread or buttered cornbread.

FAQ