Bacon Corn Chowder (Print Version)
# Ingredients:
01 -
8 slices bacon, diced.
02 -
2 large chicken breasts.
03 -
2 tablespoons unsalted butter.
04 -
1 large onion, diced.
05 -
3 cloves garlic, diced.
06 -
¼ cup all purpose flour.
07 -
½ cup white cooking wine, optional.
08 -
4 cups vegetable stock.
09 -
6 ears fresh corn.
10 -
2 cups Yukon gold potatoes, diced.
11 -
1 medium zucchini, diced.
12 -
2 teaspoons fresh thyme.
13 -
1 teaspoon kosher salt.
14 -
½ teaspoon black pepper.
15 -
½ teaspoon cayenne pepper.
16 -
1 cup heavy cream.
17 -
½ cup shredded gruyere cheese.
18 -
¼ cup green onions, diced.
# Instructions:
01 -
Cut corn kernels off cob. Scrape cobs with knife back to extract remaining pulp.
02 -
Cook bacon until crispy, 5-10 minutes. Remove bacon, reserve 1-2 tablespoons grease.
03 -
Quickly sear chicken breasts in bacon grease, about 1 minute per side. Remove and set aside.
04 -
Cook butter, onion, and garlic until soft. Add flour and cook 1 minute.
05 -
Add wine to deglaze pan, scraping up browned bits.
06 -
Add corn, potatoes, zucchini, chicken, thyme, spices and stock. Simmer 20 minutes until tender.
07 -
Remove and shred chicken.
08 -
Optional: Blend 3 cups soup and return to pot for thicker texture.
09 -
Add cream, cheese, chicken and green onions. Cook 10-15 minutes more.
10 -
Top with crispy bacon pieces.
# Notes:
01 -
Can be made in slow cooker on LOW for 7-8 hours.
02 -
Keeps in refrigerator up to 5 days.
03 -
Freezes best if cream and cheese added when reheating.