chicken corn chowder

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon from the pot and drain on paper towels. Set aside.
2. In the same pot, add the butter and diced onion. Cook until the onion is softened and translucent, about 5 minutes.
3. Add the minced garlic, diced carrots, diced celery, and diced red bell pepper to the pot. Cook, stirring occasionally, for another 5 minutes.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste.
5. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
6. Add the diced potatoes to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 10-15 minutes.
7. Once the potatoes are tender, add the cooked chicken and corn kernels to the pot. Stir to combine.
8. Pour in the heavy cream and add the dried thyme. Stir well and season with salt and pepper to taste.
9. Allow the soup to simmer for an additional 5-10 minutes to heat through and allow the flavors to meld together.
10. Taste the soup and adjust the seasoning if needed.
11. Serve the chicken corn chowder hot, garnished with the cooked bacon pieces and chopped fresh parsley, if desired.

Enjoy your creamy and flavorful chicken corn chowder! It’s sure to be a hit with family and friends.