Shelly's Recipe

CHICKEN AND CORN CHOWDER WITH THYME

Category: Chowders

4 scallions, diced
6 slices bacon, diced and cooked until crisp
1 clove garlic, minced
1 onion chopped
1-2 stalks celery, diced
2 (14.5 oz) cans chicken broth
2 large potatoes, diced
4 cups frozen corn
4 chicken breasts, diced
3 tbsp chopped fresh thyme
2 cups half-and-half
Salt and pepper, to taste

Take cooked bacon out of the pan and set aside. Drain all but 3 tbsp bacon fat from pan and saute the next 3 ingredients. Add broth and potato to pan. Cover and simmer for 10 minutes. Add corn, chicken and thyme. Cover and simmer until chicken is cooked and vegetables are tender, about 15 minutes. Stir in half-and-half and simmer for 2 minutes. Do not allow to boil. Season with salt and pepper. Sprinkle servings with reserved bacon and scallions