Chicken, Corn and Bacon Chowder is a type of chowder loaded with fresh corn, chicken, bacon and potatoes; it is the perfect hearty soup to pair with crusty bread.
- 1 1/2 kg chicken frames
- 1 large carrot, cubed
- 1 large white onion, finely chopped
- 1 1/2 litres water
- 500 g potatoes, peeled and cubed
- 4 pcs fresh corn
- 3 pcs streaky bacon, chopped
- 1 tsp dried thyme
- 1/2 cup cream
- 3 tbsp flour, dissolved in 1/2 cup water
- 1 small onion, finely chopped
- 3 tbsp butter
- freshly ground black pepper
- 6 pcs streaky bacon
- spring onions, chopped
- In a non-stick pan, fry the 6 whole pieces of streaky bacon, once crisp set it aside, reserve the bacon oil. Chop cooked bacon then set it aside.
- Remove corn off the cob, set side kernels, reserve the cobs.
- In a pot combine all chicken stock ingredients together with the cob, bring to a boil then simmer for 1 hour.
- Remove the chicken frames, carrots and cobs from the stock pot and discard. Increase the heat then continue to boil until stock is around half of its original volume, approximately 750 ml. Turn off heat then set aside.
- Remove the meat from the chicken frames then set it aside. Discard the bones.
- In a pot pour the bacon oil then cook chopped bacon until golden brown.
- Add the butter and onion then lower the heat, sauté until onions are soft.
- Add corn to the pot, pour reserved chicken stock then bring to a boil. Simmer for 20 minutes in medium heat.
- Add potatoes, dried thyme and dissolved flour then continue to boil in low heat for 15 minutes or until potatoes are tender.
- Add the chicken meat and stir in the cream, cook in low heat for 5 more minutes. Turn heat off.
Put in serving bowls, serve topped with chopped cooked bacon and chopped spring onions.