Chicken Chowder with Corn and Bacon

Name: Chicken Chowder with Corn and Bacon
Total time: 45 min
Yield: 6
Cuisine: American, North America
Ingredients: 2 Tbsps butter (divided); 1 Tbsp olive oil; 1 medium onion (peeled and chopped); 3 ribs Celery (rinsed; trimmed and diced); 3 potatoes (peeled and diced); 2 Tbsps all-purpose flour; 2 cups Chicken broth; 2 cups milk; 2 cups cooked, boneless, skinless Chicken breasts (chopped); 6 slices cooked Bacon (chopped); 2 cups frozen Corn kernel; 1 tsp fresh thyme (finely chopped); salt (to taste); White pepper (to taste)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

servings

Ingredients: 2 Tbsps butter (divided); 1 Tbsp olive oil; 1 medium onion (peeled and chopped); 3 ribs Celery (rinsed; trimmed and diced); 3 potatoes (peeled and diced); 2 Tbsps all-purpose flour; 2 cups Chicken broth; 2 cups milk; 2 cups cooked, boneless, skinless Chicken breasts (chopped); 6 slices cooked Bacon (chopped); 2 cups frozen Corn kernel; 1 tsp fresh thyme (finely chopped); salt (to taste); White pepper (to taste)

How healthy are the main ingredients?

Chicken breast olive oil thyme onion Celery potato

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Preparation steps

Heat 1 tablespoon butter and olive oil in a large Dutch oven over medium heat. Add the onion, celery, and potatoes; saute for 3 to 4 minutes, stirring frequently.

Add flour and cook for 1 minute, stirring constantly. Stir in chicken broth and simmer until the potatoes are tender but still firm.

Add milk, chopped chicken, bacon, corn and thyme. Bring to a simmer and cook until thick, about 5 to 8 minutes. Add remaining tablespoon of butter, season to taste with salt and pepper. Ladle into serving bowls and serve hot.