Chicken Corn Chowder

Chowder was recently defined on NPR as a soup that is thickened with potatoes. Who doesn't love that?! I made this recipe recently with some corn bread and a summer cocktail for my bad movie night group. I can still taste the smoky bacon and red pepper in the creamy broth. I also added a handful or two of frozen chopped spinach, because Popmuse  watches too much Dr. Oz. It came out pretty great.

Chicken Corn Chowder

1 lb boneless chicken, cut into 1" pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, chopped
1 onion, chopped
5 large ears corn or equal amount of frozen corn
1 3 medium zucchini, chopped
1 pound small potatoes, chopped
1 red bell pepper, chopped
1 bay leaf
2 teaspoons dried thyme
1 teaspoon paprika
Salt and pepper
3 tablespoons flour
1 quart chicken stock
1 cup half and half
1/2 cup chopped flat-leaf parsley, a couple of generous handfuls,
A few dashes hot sauce, to taste

In a medium soup pot bring stock to a boil and add chicken pieces. Cook until poached about 5 minutes and turn burner off. Heat a large skillet or medium pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the veggies, stir and cook 1 minute. Stir veggie mixture into chicken and the stock pot and bring it come up to a bubble and thicken up a bit. Then stir in half and half, parsley and hot sauce, to taste, and simmer 5 minutes.

Comments

[Kenny]

Creamy smoky bacon and red pepper broth?! Marry me now!

[Peter]

That sounds amazing. Love this chowder and love you.

[Ben]

Made this and loved it. Thanks

[Harlen Earhart]

Does this really have 13 zucchini?

[Bloghungry]

I think it was 1-3