Free Recipe Chicken And Corn Chowder with Thyme
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Chicken And Corn Chowder with Thyme Recipe
3 sl Bacon; chopped
1 md Onion; chopped
1 cn Low-salt chicken broth; (14
-1/2-ounce)
1 Russet potato; peeled, cut
-into
;-1/2-inch pieces
; (10-to 12-ounce)
2 c Corn kernels; fresh or
-frozen
; (about one 10-ounce
; package frozen)
6 oz Skinless boneless chicken
-thighs; cut into 1/2-inch
; pieces (about 1
; cup), up to 8
2 tb Chopped fresh thyme or 1 1/2
-teaspoons
; dried
1 c Half and half
Chicken And Corn Chowder with Thyme Preparation
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; saute 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. 2 Servings; can be doubled. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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