Name: Chicken & Corn Chowder
Prep time: 15 min
Cook time: 24 min
Yield: 6
Ingredients: 6 slices (about 6 oz) bacon, cut into 1/2 inch pieces; 1 large leek, cleaned and sliced; 2 large white potatoes, scrubbed and diced; 3 large carrots, peeled and diced; 6 cups chicken broth; 4 ears corn, kernels removed, cobs reserved; 3 large sprigs thyme; 2 tablespoons all-purpose flour; 1 cup heavy cream or half and half; 1 pound cooked chicken, diced (about 2 1/2 cups); Salt and freshly ground black pepper to taste

1 of 3 Cook bacon in a large stock pot over medium heat until just crisp, 6 minutes. Remove to a paper towel with a slotted spoon and add leek, potatoes and carrots to pot. Cook, stirring, about 5 minutes.
2 of 3 Add chicken broth, corn cobs and thyme and bring to a simmer over high. Cook, simmering, 10 minutes. With tongs, remove cobs from pot and discard.
3 of 3 Whisk flour into cream or half and half. Stir corn kernels and cream into pot along with half of the cooked bacon. Cook 3 minutes, then stir in chicken and heat through. Season with salt and pepper to taste, ladle into bowls and sprinkle with reserved bacon.

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Chicken & Corn Chowder

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