Chicken and Corn Chowder with Thyme

Total Time

45 Minutes

Servings

6

Ingredients

• 6 slices bacon, diced
• 4 spring onions, chopped
• 1 onion, chopped
• 2 (14.5 ounce) cans chicken broth
• 2 large potatoes, diced
• 4 cups frozen corn kernels
• 4 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons chopped fresh thyme
• 2 cups single cream
• salt to taste
• ground black pepper to taste

Instructions

1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
2. Sauté the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
3. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
   Stir single cream into the soup, and simmer for 2 minutes.
4. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and spring onions. Serve.