Chicken And Corn Chowder With Thyme

Course : Chowders
Serves: 2
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3 slices chopped bacon
1 medium chopped onion
14 1/2 ounces low-salt chicken broth
10 ounces russet potato -- peeled, cut in 1/2 inch pieces (10 to 12)
2 cups corn kernels -- fresh or frozen
6 ounces skinless boneless chicken thighs -- up to 8-oz cut in 1/2 inch-pieces
2 tablespoons fresh thyme
1 cup half and half

Preparation / Directions:

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; saut‚ 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. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. Menu Suggestion: Complement the delicious soup with biscuits and a spinach and red bell pepper salad. top it all off with some sliced sweetened plums spooned over vanilla ice cream.


Nutritional Information:

449 Calories (kcal); 17g Total Fat; (29% calories from fat); 21g Protein; 70g Carbohydrate; 45mg Cholesterol; 101mg Sodium

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