Creamy Chicken Corn Chowder

With the fall chill in the air this is the perfect time for a nice hearty bowl of this chowder! I loved the slight smokiness from the bacon along with the bite sized chunks of sautéed chicken. The creamy corn and cheddar cheese aren't too shabby either! A sprinkle of fresh thyme just before serving, brings all the flavors together. This even tastes great the next day! Just pop it into the microwave to reheat. Serve this with a salad and dinner is done!



Creamy Chicken Corn Chowder

INGREDIENTS:
4 slices of bacon
2 boneless skinless chicken cutlets, cut into bite sized pieces
1 celery stalk, chopped
1 large onion, chopped
1 yellow pepper, seeded and chopped
2 pkgs. (16oz ea.) frozen corn, thawed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
2 tsp. kosher salt
1/4 tsp pepper
fresh thyme - optional

DIRECTIONS:
In a large soup pot cook bacon until crisp. Then remove bacon, leaving the bacon drippings in the pot. Blot the bacon and crumble it into small pieces. Set aside the crumbled bacon for later.
In the same pot with the drippings, cook the chicken with the onions, celery, yellow pepper and salt and pepper, until chicken is fully cooked and veggies are tender. Then add in one package of corn and 1/2 cup of milk along with the crumbled bacon. Let simmer. In a blender puree the other package of corn with 1 cup of milk.
Add the pureed corn mixture to the chowder and let simmer.
Then add in the cheese and stir until melted.
Once melted remove from heat and pour into serving bowls. Sprinkle each serving with fresh thyme and serve warm.
Serves 6 people
This post belongs to My Recipe Journey food blog

 Recipe adapted from She Knows Food and Recipes blog.