| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 3 |
sl |
Bacon; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
Low-salt chicken broth; (14 1/2-ounce) |
| 1 |
|
Russet potato; peeled, cut into |
|
|
; 1/2-inch pieces |
|
|
; (10-to 12-ounce) |
| 2 |
c |
Corn kernels; fresh or frozen |
|
|
; (about one 10-ounce |
|
|
; package frozen) |
| 6 |
oz |
Skinless boneless chicken thighs; cut into 1/2-inch |
|
|
; pieces (about 1 |
|
|
; cup), up to 8 |
| 2 |
tb |
Chopped fresh thyme or 1 1/2 teaspoons |
|
|
; dried |
| 1 |
c |
Half and half |
INSTRUCTIONS
Cook bacon in heavy large saucepan over medium-high heat until brown
and crisp, about 5 minutes. Using slotted spoon, transfer bacon to
paper towels and drain. Discard all but 2 tablespoons drippings from
pan. Add onion; saute until beginning to soften, about 3 minutes. Add
broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and
thyme. Partially cover pan; simmer until chicken is cooked through
and vegetables are tender, about 8 minutes. Add half and half and
bring to simmer, about 2 minutes. Season chowder to taste with salt
and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 825 Calories (kcal); 42g Total Fat; (40% calories from
fat); 38g Protein; 100g Carbohydrate; 105mg Cholesterol; 475mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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