NEW ENGLANDS CHICKEN AND CORN CHOWDER

New Englands chicken and corn chowder image

Provided by sherry monfils

Time 55m

Number Of Ingredients 15

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2 Tbsp butter
3 Tbsp flour
3 c low-sodium chicken broth
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, peeled, chopped
2 c cubed potatoes
2-1/2 c frozen corn
2 c cooked chicken breast, cubed
6 slice bacon, cooked, crumbled
1/2 tsp ground thyme leaves
1/2 tsp each salt and white pepper
1/2 tsp minced garlic
1 c milk
1 c light cream

Steps:

1. In lg pot, over medium heat, melt butter. Whisk in flour until browned. Add broth, onions, celery, carrots, potatoes and corn.
2. Stir to mix. Add chicken, 1/2 the bacon crumbles, thyme, salt ,white pepper, garlic and milk. Bring to a boil.
3. Reduce heat to low and simmer for 20 mins, or until all veggies are tender, stirring occasionally. Stir in light cream. At this point, if you want to thicken it up a little, scoop about 1-2 cups of chowder into a food processor and puree for just and few seconds. Pour back into pan. garnish w/ remaining bacon crumbles.