Ingredients:
- 4 bacon slices, chopped
- 1 large red bell pepper, seeded and chopped
- 4 cups fresh or frozen corn kernels
- 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
chunks - 3 cups chicken broth
- 1/2 cup dry white wine
- 3/4 lb. boneless, skinless chicken thighs, cut
into 1/2-inch chunks - 6 green onions, white and pale green parts,
thinly sliced - 3 Tbs. minced fresh thyme
- 2 1/2 cups half-and-half
- Salt and freshly ground pepper, to taste
Directions:
Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.
Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.
Finish the chowder
Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.
Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.
Finish the chowder
Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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Rated 5 out of
5
by
Consumer2 from
Excellent recipe for leftover chicken
I had leftover cooked chicken breast that I chopped up and adapted to this recipe. I used a lot of thyme and fresh corn on the cob. I also used white pepper (instead of black pepper) which I think is superb with cream-based soups. Overall, this recipe was outstanding! Will definitely make again. This was an easy and impressive recipe for a main course. A good value, too.
Date published: 2021-08-14
Rated 5 out of
5
by
Bethdh from
Mmmmm...comfort food!
My whole family (5 kids!) loves this soup especially on cold winter days!
Date published: 2018-01-24
Rated 5 out of
5
by
Melliflori from
With some changes!
A previous reviewer suggested chiles and other spices for a Mexican taste, I substituted the thyme and scallions/onions for a can of Rotele instead. Came out very well! I also added grated cheddar cheese and less half and half (1 cup of Silk creamer instead.) Careful of cooking times listed. It ended up being a bit more for me.
Date published: 2013-12-14
Rated 4 out of
5
by
GraceintheKitchen from
Good recipe!
Really enjoyed this recipe. Used fresh corn from the cob and FAT FREE half and half and it was incredible. Doubted the use of all the thyme, but it was the perfect amount. Thinking about switching out thyme for green chiles and/or cilantro next time for a Mexican flavor.
Will be part of our regular rotation from now on.
Date published: 2012-02-11