Chicken And Corn Chowder With Thyme Recipes

CHICKEN CORN CHOWDER WITH THYME

Chicken Corn Chowder With Thyme image

I make this for my husband quite a lot and this is his alltime favorite. I came up with this by combining a few different recipes to come up with my own version. I use a precooked roasted chicken which not only adds a nice flavor but saves a lot of time. I even make it on weeknights when I have very little time Enjoy!

Provided by NVirginian

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 slices bacon
4 green onions, chopped
1 onion, chopped
2 celery ribs, chopped
1 (32 ounce) carton chicken broth
2 large potatoes, diced
1 (14 ounce) bag frozen baby white corn kernels
1 1/2 cups cooked chicken
3 tablespoons chopped fresh thyme (or 1 tsp dried)
2 cups half-and-half
salt
ground black pepper

Steps:

In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 1 tablespoon of the bacon fat from the pan.
Saute the onions and celery in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 20 minutes or until the potatoes are just fork tender.
Add corn, chicken, and thyme. Cover. Simmer for 5 minutes or so just until corn is heated through.
Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with crumbled bacon and scallions. Serve.

Nutrition Facts : Calories 492.9, Fat 27.1, SaturatedFat 11.4, Cholesterol 76.7, Sodium 850.1, Carbohydrate 41.6, Fiber 5.4, Sugar 4.9, Protein 23

CHICKEN AND CORN CHOWDER WITH THYME

Chicken and Corn Chowder with Thyme image

Categories Soup/Stew Chicken Herb Poultry Kid-Friendly Quick & Easy Corn Summer Thyme Bon Appétit Small Plates

Yield 2 Servings; can be doubled

Number Of Ingredients 8

Ingredients

3 slices bacon, chopped
1 medium onion, chopped
1 14 1/2-ounce can low-salt chicken broth
1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen (about one 10-ounce package frozen)
6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup)
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 cup half and half

Steps:

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 chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.

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