April 14, 2005

Chicken Corn Chowder


8 strips bacon
3 cups chopped onions
½ teaspoon cayenne pepper
½ teaspoon hot paprika
2 cloves garlic, minced
1 bay leaf
1 tablespoon fresh thyme
3 cups Yukon gold potatoes, peeled and diced
8 cups chicken stock
2 cups heavy cream
1 lb boneless, skinless chicken breasts
6 cups fresh corn, reserve cobs


In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of the chicken breasts with salt, pepper and paprika. In the same pan you cooked the bacon in, sauté chicken breast. Remove, add onions and sauté until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bit sized pieces, add to broth, along with the bacon. Cook uncovered until the potatoes were tender about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
Posted by Hello