Name: Chicken And Corn Chowder with Thyme
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

The physical world is a window to the beauty of God. Nature or creation or the cosmos, however you wish to put it, is here, not primarily that we might exploit its resources to enhance our comfort, nor as a means to expand our control over those weaker than ourselves, nor as merely the platform on which we might live out our desires and fulfill our personal vision. The physical world exists pre-eminently to display for our eternal joy the artistic creativity, endless power, and manifold wisdom of its Creator, the Son, our Lord Jesus Christ.

Sam Storms

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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