A hearty warming soup for winter time.
INGREDIENTS
2 tbsp flour
2 tsp dried thyme
1/2 tsp salt
12 oz (340g) chicken thigh, 1/2-3/4” (12-20mm) pieces
3 tbsp butter
1 onion, chopped
8 oz (230g) bacon block, 1/4” (5mm) sticks
3 cups chicken stock
3 cloves garlic, thinly sliced
1 lb (450g) potatoes, scrubbed & cut small bite sized
1/2 can corn kernels, rinsed & drained
3/4 cup heavy cream
4 oz (110g) Cheddar cheese, grated
DIRECTIONS
1. In a large bowl, combine flour, thyme, and salt.
2. Add chicken and dredge.
3. In a deep pot, melt butter on medium heat. Add chicken, onion, and bacon. Cook, stirring occasionally, for 8-10 minutes.
4. Deglaze pot with some of the chicken stock.
5. Add rest of chicken stock, garlic, potatoes, and corn. Simmer, uncovered, for 20-25 minutes - until potatoes are fork tender.
6. Stir in heavy cream and bring chowder back to a simmer.
7. Stir in cheese until melted.
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