We’ve achieved a stellar combination in our chicken version by using a touch of chipotle en adobo for an underlying smoky warmth, some fresh corn for sweetness, and bacon for, well, bacon-y goodness! The meal comes together quickly and the pieces of chicken and baby red potatoes make it super satisfying.
What you’ll need:
3 slices bacon (2.4 oz)
1 medium onion (4.25 oz)
1 small chipotle en adobo (0.2 oz)
8 oz low-sodium chicken broth
10 oz baby red potatoes
2 corn cobs (27 oz)
12 oz skinless boneless chicken thighs (3-4)
2-3 sprigs thyme (1 oz)
1/2 cup heavy cream (send 8 oz)
Coarse salt
Freshly ground black pepper
Equipment:
Large saucepan or small pot
1. Prep ingredients
Cut bacon crosswise into thin strips. Peel then chop onion. Finely chop chipotle to get 1 teaspoon. Halve potatoes or quarter if large. Cut kernels off of corn cobs.
2. Cook bacon
Place bacon in a large saucepan or small pot over medium-high heat and cook until brown and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels and drain.
3. Sauté ingredients
Add onion, potato, and corn to bacon fat over medium-high heat. Season with salt and pepper and sauté until onion begins to soften, about 3 minutes.
4. Add liquids
Stir in chipotle for 1 minute then add chicken broth and 1 cup water. Lower the heat and let simmer for 5 minutes.
5. Prep chicken
Cut off any fat from chicken then cut into 1/2 inch pieces and season with salt and pepper. Stir into pan, partially cover, and simmer until chicken is cooked through and vegetables are tender, about 8 minutes.
- Finish chowder
Remove thyme leaves from stems, then finely chop. Add thyme and ½ cup cream (reserve rest for another use) to chowder and season to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve. Enjoy!
