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Chicken And Corn Chowder

Cook bacon in a large skillet over medium heat until browned on both sides. Place strips on paper towels and allow to cool. Crumble bacon and set aside. Add the carrots, celery, onions, and garlic to the skillet with the bacon grease. Stir and cook the vegetables over medium heat until soft, about 5 minutes. Place the creamed corn, frozen corn, sweet potatoes, Yukon Gold potatoes, chicken, chicken. . .

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Servings: 6

Prep Time: 00:00

Cook Time: 00:15

Main Ingredients

4 strips bacon

2 large carrots, peeled and thinly sliced (about 1 cup)

3 celery stalks, thinly sliced (about 1 cup)

1/2 medium yellow onion, diced

3 garlic cloves, minced

1 (14- ounce) can cream-style corn

3 cups frozen corn

1 large sweet potato

1 large yukon gold potato

3 boneless skinless chicken breasts, cubed

3 cups chicken or vegetable broth

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/2 cups half and half

2 tablespoons corn starch

fresh parsley for garnish

Preparation

1Cook bacon in a large skillet over medium heat until browned on both sides. Place strips on paper towels and allow to cool. Crumble bacon and set aside.

2Add the carrots, celery, onions, and garlic to the skillet with the bacon grease. Stir and cook the vegetables over medium heat until soft, about 5 minutes.

3Place the creamed corn, frozen corn, sweet potatoes, Yukon Gold potatoes, chicken, chicken broth, thyme, parsley, salt and pepper into a large stock pot. Add the celery, carrot, onion mixture and simmer over medium heat until the chicken is cooked through.

4When the chicken is done, whisk together the cornstarch and half and half. Add to the soup and stir to combine. Cook 15 minutes more. Serve warm with a sprinkle of parsley and bacon crumbles.

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