Chicken and Corn Chowder

Name: Chicken and Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Thick-cut bacon, 4 slices, chopped; Red bell pepper (capsicum), 1 large, seeded and chopped; Fresh or frozen corn kernels, 4 cups (1½ Ib/750 g); Yukon gold potatoes, ¾ Ib (375 g), cut into ½-inch (12-mm) chunks; Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade (page 29) or purchased; Dry white wine, ½ cup; (4 fl oz/125 ml); Skinless, boneless chicken thighs, ¾ lb (375 g) total weight, cut into ½-inch (12-mm) chunks; Green (spring) onions, 6, white and pale green parts, thinly sliced; Fresh thyme, 3 tablespoons minced; Half-and-half (half cream), 2½ cups (20 fl oz/625 ml); Salt and freshly ground pepper

3 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 09:46:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories655.7 kcal (33%)

Total Fat32.4 g (46%)

Carbs56.8 g (22%)

Sugars20.7 g (23%)

Protein35.2 g (70%)

Sodium1251.1 mg (63%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 slicesbacon

Thick-cut, chopped

1Red bell pepper

capsicum, large, seeded and chopped

4 cupsFresh corn kernels

or frozen

375gYukon gold potatoes

cut into 1/2-inch, 12-mm chunks

3 cupsChicken broth

or stock, or purchased

½ cupDry white wine

375gSkinless boneless chicken thighs

cut into 1/2-inch, 12-mm chunks

6Green onions

spring, white and pale green parts, thinly sliced

3 tablespoonsFresh thyme

minced

2 ½ cupsHalf-and-half

half cream

salt

freshly ground pepper

Instructions

Step 1

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 about 3 tablespoons of the bacon drippings from the pan.

Step 2

Add the bell pepper, corn, and potatoes to the drippings over medium heat. Cook, stirring frequently, until the pepper is just softened, 4-5 minutes. Add the broth and wine, 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, 5-7 minutes

Step 3

Stir in the 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 to taste with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon, and serve.