Summer Chicken Chowder

Summer chowders, chowdah, chicken and corn chowder

Dinner, Soups, Chicken

American

Yield: 2

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Summer Chowder

Level: Easy

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Ingredients

• 1½ ounces pancetta
• 2 mini red bell peppers, seeds and ribs removed, and finely chopped
• 2 cups frozen corn kernels
• 2 small Yukon gold potatoes, roughly cut into ½-inch pieces
• 3 cups low-sodium chicken stock or broth
• ¼ cup white wine
• 2 skinless, boneless chicken thighs, cut into ½-inch pieces
• Salt and pepper
• 1 scallion, green parts only, sliced diagonally
• 1 tablespoon fresh thyme, minced
• ¾ cup half-and-half
• Chopped parsley, for garnish

Preparation

1. In a medium saucepan or small Dutch oven over medium heat, fry the pancetta until crisp and fat has rendered, about 5 minutes.
2. Using a slotted spoon, transfer to a paper-towel-lined plate.
3. Add bell pepper and potatoes to the same pan over medium heat. Cook, stirring frequently, until peppers are softened and potatoes lightly browned, about 4 minutes. Add corn and give it another good few stirs.
4. Add broth and wine, bring to a boil, then cover until potatoes are tender, about 4-5 minutes.
5. Add the chicken and cook, covered, until chicken is cooked through, about 6 minutes. Remove lid and salt and pepper, to taste.
6. Stir in the scallions, thyme, and half-and-half, then bring to a simmer for about 3-4 minutes.
7. Ladle into bowls and top with parsley.

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