Chicken Chowder with Potato, Bacon, and Corn
- 1 whole small chicken (about 3 pounds)
- 3 medium onions, divided (1 halved, 2 finely chopped)
- 4 stalks celery, divided (2 halved, 2 finely chopped)
- 2 bay leaves
- 10 black peppercorns
- 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)
- 2 teaspoons olive oil
- 8 ounces bacon finely chopped
- 1/3 cup all-purpose flour
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)
- 2 cups fresh or frozen corn kernels
- 1/2 cup heavy cream
- Kosher salt and fresh ground black pepper
- Handful chopped parsley
- Produce
- Bay leaves (2)
- Celery (4 stalks)
- Corn, fresh or frozen kernels (2 cups)
- Onions, medium (3)
- Parsley (1 Handful)
- Thyme (8 sprigs)
- Yukon gold potatoes (1 1/2 pounds)
- Meat
- Bacon (8 ounces)
- Chicken (about 3 pounds), whole small (1)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Kosher salt and fresh ground black pepper (1)
- Olive oil (2 teaspoons)
- Peppercorns, black (10)
- Dairy
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published December 27, 2012 (1 month ago).
119 people saved this recipe.
