Name: Chicken and Corn Chowder
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 ears of corn, shucked; 2 tablespoons unsalted butter; 4 slices bacon, chopped; 1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise; Kosher salt and freshly ground pepper; 1 1/4 pounds Yukon Gold potatoes, chopped; 4 cloves garlic, 3 cloves chopped and 1 sliced; 1/2 teaspoon smoked paprika; 4 to 6 sprigs thyme; 4 cups low-sodium chicken broth; 1 1/2 cups shredded rotisserie chicken; 3/4 cup heavy cream

Directions

Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel–lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Photograph by Andrew Purcell

Chicken and Corn Chowder

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