Chicken and Corn Chowder
1 slice of bacon, diced
¼ lb boneless skinless chicken breasts, cut into bite-sized pieces
2 ears of corn, kernels removed
½ tbsp olive oil
½ cup onion, chopped
1 clove garlic, minced or pressed
¼ lb potatoes, cut into bite-sized pieces
1 ½ tbsp all-purpose flour
2 cups chicken stock
½ cup heavy cream
1 tbsp green onion, green part sliced
Salt and pepper, to taste
Brown the bacon in a stock pot over medium-high heat, then transfer to a plate and reserve.
Add chicken and cook until nicely browned, then transfer to the plate with bacon.
Add a bt of oil if necessary, then add corn kernels to the skillet. Cook for 3-4 minutes or until slightly browned in spots and tender. Transfer to the plate with the chicken and bacon.
Add olive oil, onion, garlic, and potatoes to the stock pot, and cook until onion is translucent. Then, sprinkle with flour and let cook for a minute.
Stir in chicken stock and let simmer for 8-10 minutes or until potatoes are fork tender. Then, stir in cream, chicken, bacon, and corn.
Add salt and pepper to taste, then garnish with green onions and enojoy!