2 large ribs celery with leaves, ribs halved lengthwise then sliced
1 large white onion, minced
2 medium carrots, quartered lengthwise then sliced
4 cloves garlic, chopped
2 bay leaves
3 cups chicken stock
3/4 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1/2 cup heavy cream
1 can (15 to 15.25 oz.) corn kernels, drained
3 tbsp. finely chopped fresh chives
Instructions
In a large pot with a lid, cook the bacon over
medium-high until crispy, stirring occasionally, 6
minutes. Transfer to a paper towel–lined plate.
In the pot, cook the butter and flour over medium,
stirring constantly, until light brown, about 2
minutes. Add the potatoes, celery, onion, carrots,
garlic and bay leaves; stir until coated, about 2
minutes.
Stir in the stock and chicken. Cook, partially
covered, over medium, stirring occasionally, until
the chicken is cooked through, about 20 minutes.
In a blender, puree the cream with half the corn.
Stir the puree and the remaining corn into the
soup; season with salt and pepper. Divide among 4
bowls. Top with the bacon and chives.
Originally Submitted
5/12/2017
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You can add this New England Chicken Chowder recipe to your own private DesktopCookbook.
