Chicken and Corn Chowder with Thyme
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; can be doubled
- 1 cup half and half
- 1 medium onion, chopped
- 1 14 1/2-ounce can low-salt chicken broth
- Carbohydrate 74 g(25%)
- Cholesterol 171 mg(57%)
- Fat 51 g(79%)
- Fiber 7 g(29%)
- Protein 38 g(77%)
- Saturated Fat 20 g(98%)
- Sodium 494 mg(21%)
- Calories 902
Preparation 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.
Preparation 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.
