Chicken and Corn Chowder with Thyme
Submitted by: Jezebel Jen
3 slices bacon, chopped
1 medium onion, chopped
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce potato, peeled, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen (10-ounce package frozen)
6-8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons fresh thyme chopped or 1 1/2 teaspoons dried
1 cup half and half
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; sauté 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 to taste with salt and pepper. Ladle into bowls.
Sprinkle with cooked bacon and serve. Serves 2.


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