
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. |



To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Jezebel Jen
 
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