CHICKEN CORN CHOWDER
1 small yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 Tblsp vegetable oil
3 cups frozen corn kernels
1 14.5oz can chicken broth
1 cup potato, peeled and cubed (about 2 medium red potatoes)
1 cup half-and-half (or milk)
2 Tblsp all-purpose flour
2 tsp fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups chicken, cooked and chopped
1/4 cup bacon bits (or 2 slices real bacon, cooked and chopped)
- In a dutch oven, heat oil over medium heat. Add onion and sweet pepper; cook until tender, stirring occasionally.
- Stir in corn, broth and potatoes. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until potato is tender, stirring occasionally.
- In a small bowl, combine half-and-half, flour, thyme, salt and pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 more minute. Add chicken and bacon; cook and stir until heated through.
- Garnish with thyme. Serve immediately. Serves 4.