Chicken Chowder with Potato, Bacon, and Corn

Name: Chicken Chowder with Potato, Bacon, and Corn
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 227 grams bacon finely chopped; 2 bay leaves; 10 black peppercorns; 4 stalks celery, divided (2 halved, 2 finely chopped); 79 milliliters all-purpose flour; 473 milliliters fresh or frozen corn kernels; 118 milliliters heavy cream; 6 servings Kosher salt and fresh ground black pepper; 2 teaspoons olive oil; 3 mediums onions, divided (1 halved, 2 finely chopped); 1 Handful chopped parsley; 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped); 1 kilograms whole small chicken (about; 680 grams Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)

You can never have too many main course recipes, so give Chicken Chowder with Potato, Bacon, and Corn a try. This recipe serves 6. One portion of this dish contains approximately 32g of protein, 41g of fat, and a total of 635 calories. Head to the store and pick up heavy cream, olive oil, handful parsley, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Place chicken in large Dutch oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme.

Ingredients you will need

Celery Rib

Peppercorns

Bay Leaves

Onion

Thyme

Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.

Ingredients you will need

Whole Chicken

Water

Bone

Carefully remove chicken from stock and set aside until cool enough to handle.

Ingredients you will need

Whole Chicken

Stock

Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium boil, add 1 ladle of stock, and refrigerate until ready to use.

Ingredients you will need

Meat

Stock

Equipment you will use

Ladle

Pot

After 1 hour, strain stock and let sit 15 minutes. Skim fat from top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.

Ingredients you will need

Stock

Water

In empty stockpot, heat oil and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes.

Ingredients you will need

Bacon

Cooking Oil

Equipment you will use

Pot

Transfer bacon to paper towel-lined plate.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Add chopped onions, chopped celery, and 1/2 teaspoon salt to pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes.

Ingredients you will need

Vegetable

Celery

Onion

Salt

Equipment you will use

Pot

Add flour and cook until pale golden blond, about 1 minute.

Ingredients you will need

All Purpose Flour

Whisk in stock in a thin steady stream until fully incorporated.

Ingredients you will need

Stock

Equipment you will use

Whisk

Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.

Ingredients you will need

Salt And Pepper

Potato

Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.

Ingredients you will need

Shredded Chicken