Name: Chicken & Corn Chowder
Yield: Makes 4 Servings
Ingredients: Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased; Yukon gold potatoes, ¾ lb (375 g), cut into ½-inch (12-mm) chunks; Fresh or frozen corn kernels, 4 cups (1½ lb/750 g); Skinless, boneless chicken thighs, ¾ lb (375 g) total weight, cut into ½-inch (12-mm) chunks; Dry white wine, ½ cup (4 fl oz/125 ml); Thick-cut bacon, 4 slices, chopped; Red bell pepper (capsicum), 1 large, seeded and chopped; Half-and-half (half cream), 2½ cups (20 fl oz/625 ml); Fresh thyme, 3 tablespoons minced; Green (spring) onions, 6, white and pale green parts, thinly sliced; Salt and freshly ground pepper

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Thick-cut bacon, 4 slices, chopped
Red bell pepper (capsicum), 1 large, seeded and chopped</

Dinner
Gluten-free
Soup

Method

Cook the bacon

In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but about 3 tablespoons of the bacon drippings from the pan.
Cook the vegetable

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Chicken & Corn Chowder

Ingredients

Method

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