"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken-Bacon Corn Chowder Recipe

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This recipe for Chicken-Bacon Corn Chowder, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Hayden
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 quarts chicken broth
1 store-bought rotisserie chicken (cooked)
1/2 pound thick bacon, diced
1 tbsp. extra-virgin olive oil
5 stalks celery, diced
2 medium onions, diced
2 med. russet potatoes, peeled and diced
1 10 oz. bag frozen corn, thawed
1-2 tsp. fresh thyme leaves
3 c. heavy cream
fresh ground black pepper

Directions:
Directions:
Remove the chicken from the bones and set aside. Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls to serve.

Number Of Servings:
Number Of Servings:
1 1/2 gallons
Preparation Time:
Preparation Time:
1 hour

 

 

 

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