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Chicken Corn Chowder With Thyme

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“I make this for my husband quite a lot and this is his alltime favorite. I came up with this by combining a few different recipes to come up with my own version. I use a precooked roasted chicken which not only adds a nice flavor but saves a lot of time. I even make it on weeknights when I have very little time Enjoy!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 1 tablespoon of the bacon fat from the pan.
  2. Saute the onions and celery in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 20 minutes or until the potatoes are just fork tender.
  3. Add corn, chicken, and thyme. Cover. Simmer for 5 minutes or so just until corn is heated through.
  4. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with crumbled bacon and scallions. Serve.

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