Corn Bacon Chowder (Print)

This rich and creamy chowder blends chicken, bacon, tender potatoes, and fresh corn—a cozy dish for cold nights.

# Ingredients:

01 - 8 strips of bacon, chopped into pieces.
02 - 2 big chicken breasts.
03 - 2 tablespoons of plain butter.
04 - 1 large onion, cut into small pieces.
05 - 3 garlic cloves, minced.
06 - 1/4 cup all-purpose flour.
07 - 1/2 cup white wine for cooking, optional.
08 - 4 cups of veggie broth.
09 - 6 corn cobs, fresh.
10 - 2 cups of diced Yukon gold potatoes.
11 - 1 medium zucchini, cut into cubes.
12 - 2 teaspoons of freshly chopped thyme.
13 - 1 teaspoon sea salt.
14 - 1/2 teaspoon black pepper.
15 - 1/2 teaspoon of cayenne for spice.
16 - 1 cup heavy whipping cream.
17 - 1/2 cup grated gruyere cheese.
18 - 1/4 cup diced green onions.

# Steps:

01 - Slice kernels off corn cobs. Use the back of your knife to scrape out the juicy stuff left behind.
02 - Cook bacon until it’s golden and crisp, about 5-10 minutes. Save 1-2 tablespoons of the grease, then set the bacon aside.
03 - Give the chicken breasts a quick sear in the leftover bacon grease, about a minute on each side. Take them out and put them aside for now.
04 - Melt butter in the pot, then sauté the onion and garlic until they’re soft. Toss in the flour and stir it for a minute.
05 - Deglaze your pot by adding white wine and scraping up any brown bits stuck to the bottom.
06 - Throw in the corn, potatoes, zucchini, chicken, thyme, broth, and spices. Let it gently simmer for about 20 minutes, or until the veggies are tender.
07 - Take out the chicken breasts and shred them into bite-sized pieces.
08 - If you like it thicker, blend about 3 cups of the soup and then pour it back into the pot.
09 - Mix in the cream, shredded cheese, cooked chicken, and green onions. Cook for another 10-15 minutes.
10 - Dish out the soup and sprinkle those crispy bacon bits on top.

# Notes:

01 - You can make this in a slow cooker on LOW for 7-8 hours.
02 - Store in your fridge for up to 5 days.
03 - For freezing, leave out the cream and cheese until reheating.

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