A big bowl of steaming chowder with a loaf of crusty bread and a simple green salad makes a great dinner.
4 bacon slices, chopped
1 cup celery, chopped fine
2 cups onion, chopped fine
4 cups fresh or frozen corn kernels
3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
3 1/2 cups chicken broth
3/4 pound cooked chicken cut in chunks
6 green onions, white and pale green parts, thinly sliced
3 tablespoons minced fresh thyme
2 1/2 cups half-and-half
Salt and freshly ground pepper, to taste
Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp,
about 5 minutes. Using a slotted spoon, transfer to paper towels to
drain. Add the chopped onion, celery and potatoes to the fat in the pan.
Cook the vegetables until they start to soften. Add the corn to the
same pan over medium heat. Cook, stirring frequently, until the onions are just
softened and the corn and potatoes are lightly tinged with gold, 4 to 5
minutes. Add the broth and wine and bring to a boil. Cover and cook until the
potatoes are almost tender, about 5 minutes. Add the chicken and cook,
covered, until heated throughout, 5 to 7 minutes.
Finish the chowder: Stir in the green onions, thyme and half-and-half. Bring
to a simmer over medium heat, reduce the heat to medium-low and cook,
uncovered, until heated through, about 3 minutes. Season with salt and pepper.
Ladle the chowder into bowls, sprinkle with the bacon and serve immediately.
Serves 4.
