I have been meaning to make chowder for about a week now. But with so many things going on last week, I never got around to it. Tonight I was either going to make a filet, or this chowder. I gave Chad the choice and he picked chowder. I am really happy he did.
- 1 lb boneless, skinless chicken thighs cut into small pieces
- 6 strips of bacon diced
- 1/2 onion finely chopped
- 3 cloves of garlic minced
- 3 tbs. fresh flat leaf parsley chopped
- 2 tbs. butter
- 2 cups corn (I used frozen)
- 1 cup corn thawed and pureed in processor
- 2 medium sized yukon gold potatoes diced
- 8 cups chicken stock
- 1 cup heavy cream or half and half
- 2 tbs. flour
- tbs. evoo
Heat a med. sized skillet over medium heat add evoo and saute chicken until cooked through. Set aside. Heat a large stock pot over med. heat and add bacon. Cook until crispy and remove. Remove all fat from pan except 2 tbs. Add butter and onion and saute until softened. Add flour and stir to make a smooth paste. Add potatoes and garlic and saute for a minute. Add stock, pureed corn salt and pepper and most of the parsley (leave a bit to garnish).
Bring to a boil, add frozen corn and let simmer for 10 minutes or until potatoes are cooked. Using a masher (or you can transfer 1/2 the pot to a blender) mash the soup mixture breaking up the potatoes so the soup has a nice thick consistency. remove from heat and whisk in the cream. Serve in big bowls and garnish with parsley. You can also add cheddar cheese, I did but Chad said it didn't need it. I thought it went well though.