Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.
Recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
- 4 bacon slices, chopped
- 1 large red bell pepper, seeded and chopped
- 4 cups fresh or frozen corn kernels
- 3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
- 3 cups chicken broth
- 1/2 cup dry white wine
- 3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch chunks
- 6 green onions, white and pale green parts, thinly sliced
- 3 tablespoons minced fresh thyme
- 2 1/2 cups half-and-half
- Salt and freshly ground pepper, to taste
- 1 Cook the bacon: 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 fat from the pan.
- 2 Cook the vegetables and chicken: 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 to 5 minutes. Add the broth and wine and 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 to 7 minutes.
- 3 Finish the chowder: 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 with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.