Chicken and Corn Chowder

Delicious and hearty soup, great for cool fall and winter nights.  

Adapted from Williams-Sonoma FoodMadeFast: Weeknight

Ingredients

Bacon, 4 slices, chopped

Red bell pepper, 1 large, seeded and chopped

Fresh or frozen corn kernels, 4 cups

Yukon gold potatoes, 3/4 pound, cut into 1/2 inch chunks

Chicken broth, 3 cups

Dry white wine, 1/2 cup

Skinless boneless chicken thighs, 3/4lb, cut into 1/2 inch chunks

Green (spring) onions, 6, white and pale green parts, thinly sliced

Fresh thyme, 3 tablespoons (I did 1 tablespoon of dried)

Half-and-half, 2 1/2 cups (I did two cups half-and-half and 1/2 cup 2% milk)

Salt & pepper, to taste

Directions

1. In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes.  Using a slotted spoon, transfer to paper towels to drain.  Pour off all but 3 tablespoons of the drippings.

2. Add the bell pepper, corn, and potatoes to the same pan over medium heat.  Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4-5 minutes.  Add the both and wine, bring to a boil, cover, and cook until the potatoes are almost tender, about 5 minutes.  Add the chicken and cook, covered, until opaque throughout, 5-7 minutes.

3. Stir in the green onions, thyme, and half-and-half.  Bring to a simmer over medium heat, reduce the heat to medium low, and cook, uncovered until heated through - about 3 minutes.  Season to taste with salt and pepper.  Sprinkle with bacon.